Cold Curried Chicken Salad
A creamy, flavorful cold chicken salad with curry, vegetables, and French dressing, perfect for picnics, potlucks, or light summer lunches, offering a delightful blend of spices and textures.
Ingredients
- 8 qt. boiling water ⓘ
- 2 Tbsp. salt ⓘ
- 2 (16 oz.) pkg. white rice ⓘ
- 12 c. cooked chicken or turkey
- 2 c. raw cauliflower, sliced
- 2 (8 oz.) bottles creamy French dressing ⓘ
- 2 c. mayonnaise ⓘ
- 2 Tbsp. curry powder ⓘ
- 2 Tbsp. salt ⓘ
- 1 tsp. pepper ⓘ
- 1 c. milk ⓘ
- 2 c. thin green pepper strips ⓘ
- 4 c. celery, cut ⓘ
- 2 c. thinly sliced red onion ⓘ
Instructions
- Cook rice in boiling water with salt until tender, then cool.
- Cut cooked chicken or turkey into chunks.
- Combine cooked rice, chicken, cauliflower, green pepper strips, celery, and red onion in a large bowl.
- In a separate bowl, mix French dressing, mayonnaise, curry powder, salt, pepper, and milk.
- Pour the dressing mixture over the salad ingredients and toss to combine.
- Refrigerate the salad for at least an hour before serving for flavors to meld.
Tips & Substitutions
For a lighter option, consider using Greek yogurt instead of mayonnaise. You can also substitute the creamy French dressing with a vinaigrette or a yogurt-based dressing for a tangier flavor. If you prefer more crunch, add chopped nuts like almonds or walnuts. Be sure to cool the rice thoroughly before mixing to prevent wilting the vegetables.
Serving Suggestions
This Cold Curried Chicken Salad pairs beautifully with a side of mixed greens or crusty bread for a complete meal. It also works well as a filling for sandwiches or wraps. Consider serving it alongside refreshing beverages like iced tea or lemonade. For more chicken ideas, browse more American recipes for varied flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. The salad can be enjoyed cold directly from the fridge. If you prefer it slightly warmer, let it sit at room temperature for about 15 minutes before serving. Avoid freezing as the texture of the vegetables may change.
Nutrition & Diet Analysis (per serving)
Each serving of Cold Curried Chicken Salad contains roughly 1503 calories, with 36g protein, 271g carbohydrates, and 34g fat. It is an excellent source of vitamin C (516% of the Daily Value), iron (118% of the Daily Value), and dietary fiber (96% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use leftover rotisserie chicken for this salad?
Absolutely! Leftover rotisserie chicken is perfect for this recipe and adds great flavor and convenience. Just make sure to shred or chop the chicken into bite-sized pieces before adding it to the salad.
How can I make this recipe vegetarian?
To make a vegetarian version, simply substitute the chicken with chickpeas or tofu. You can also add more vegetables like shredded carrots or peas to enhance the texture and flavor. The curry powder and dressings will still provide a delicious taste.
What can I do if I don't have curry powder?
If you don't have curry powder, you can create a substitute by mixing equal parts of turmeric, cumin, and coriander. Alternatively, try a pre-made curry paste or seasoning blend, adjusting the quantity to taste. This will still deliver a flavorful kick to your salad.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).