Curried Chicken And Rice Salad
A vibrant, flavorful chicken and rice salad seasoned with curry, perfect for light lunches or picnics, combining tangy dressing with crunchy vegetables and sweet raisins.
Ingredients
- 1/2 cup olive oil ⓘ
- 1/3 cup wine vinegar ⓘ
- 1 tablespoon sugar
- 1 tablespoon curry powder ⓘ
- salt and pepper to taste ⓘ
- 1 1/2 cups diced cooked chicken ⓘ
- 1 1/2 cups cooked rice ⓘ
- 1/2 cup slivered green pepper ⓘ
- 2 tablespoons diced pimento ⓘ
- 2 tablespoons seedless raisins ⓘ
- 2 tablespoons finely minced onion ⓘ
Instructions
- In a small bowl, combine olive oil, wine vinegar, sugar, curry powder, salt, and pepper to make the dressing.
- In a salad bowl, combine diced cooked chicken, cooked rice, slivered green pepper, diced pimento, raisins, and minced onion.
- Pour the dressing over the salad and toss gently to coat evenly.
- Serve on salad plates lined with lettuce.
Tips & Substitutions
For a creamier texture, you can substitute Greek yogurt for some of the olive oil in the dressing. If you prefer a milder flavor, reduce the curry powder or opt for a sweet curry blend. Feel free to add chopped apples or nuts for extra crunch and sweetness. This dish can also be made with leftover rotisserie chicken for convenience, just like in Chicken 'N Red Potatoes.
Serving Suggestions
Serve the Curried Chicken and Rice Salad on a bed of lettuce for a fresh presentation. It pairs beautifully with a side of crusty bread or a light fruit salad. For added flavor, consider serving with a yogurt-based dip or browse more American recipes that complement this delightful dish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in the microwave, adding a splash of water or broth to prevent drying out. This salad can also be enjoyed cold, making it perfect for meal prep or picnics.
Nutrition & Diet Analysis (per serving)
Each serving of Curried Chicken And Rice Salad contains roughly 510 calories, with 9g protein, 106g carbohydrates, and 9g fat. It is an excellent source of vitamin C (95% of the Daily Value), dietary fiber (32% of the Daily Value), and iron (28% of the Daily Value), and a good source of protein and vitamin A. Note that it is relatively high in sodium, at 2134mg per serving (93% 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 brown rice instead of white rice?
Yes, you can definitely use brown rice for a nuttier flavor and added nutrients. Just ensure it's fully cooked and cooled before mixing it into the salad. Brown rice may change the texture slightly, but it will still be delicious.
Can I add other vegetables to this salad?
Yes! Feel free to customize the salad with your favorite vegetables. Chopped cucumbers, carrots, or even peas would make great additions. Just make sure to dice them finely to keep the texture balanced and enjoyable.
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).