Curried Chicken and Rice Salad

Curried Chicken and Rice Salad

40 Reviews 1 Pic
  • Prep

    15 m
  • Ready In

    15 m
Sheryl
Recipe by  Sheryl

“This is a crunchy chicken and rice salad with an East Indian influence.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. In a large bowl, combine the rice, chicken, celery, green onions, bell peppers, sour cream, mayonnaise, chutney, curry and salt. Mix well, cover and refrigerate until chilled. Sprinkle with pine nuts before serving.

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Reviews (40)

Rate This Recipe
FOODIE19
33

FOODIE19

This was excellent! I made a few adjustments. I used apricot preserves instead of chutney (what I had on hand), omitted the pepper since I didn't have any, and substituted cucumber for celery (don't like celery). I also used regular salt, added more curry powder for flavor and some cayenne pepper for spice. I also added chopped cashews because the flavors blend well (and I didn't have any pine nuts). Definitely marinate overnight- it makes a difference and marries the flavors well. Thanks!

KEZ
30

KEZ

My husband loved this but if I make this again I would take other reviewers advice and add less rice. The only thing I left out was the pine nuts as I couldn't get any. Thanks

NANETTE70
21

NANETTE70

even the kids loved this side dish! i didn't use mayo, i thought it looked creamy enough already. i also couldn't find any chutney so i used peach preserves. yyyyuuuuuummmmmyyyyyyy! can't wait to spring this one on my mother in law! thanks!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 392 cal
  • 20%
  • Fat
  • 20.6 g
  • 32%
  • Carbs
  • 33.8 g
  • 11%
  • Protein
  • 17.4 g
  • 35%
  • Cholesterol
  • 55 mg
  • 18%
  • Sodium
  • 227 mg
  • 9%

Based on a 2,000 calorie diet

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Curried Chicken Salad

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Curried Chicken and Brown Rice Casserole