CURRIED CHICKEN RICE SALAD
About 30 years ago, I got this recipe from a pamphlet at a Visitor's Center just over the Mississippi River from Mississippi into Arkansas. It has been a summer mainstay ever since. The time required assumes you already have cooled cooked rice. Also, I go heavy on the pineapple and use a whole can rather than 1 cup.
Provided by BarbryT
Categories One Dish Meal
Time 2h10m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine cool rice (make sure it is really cool, otherwise you will end up with Curried Chicken Rice Mush!), chicken, pineapple, celery and green pepper in biggish bowl.
- Combine peach preserves, mayonnaise and curry powder. Stir into the chicken mixture. Season to taste with salt and pepper.
- Chill for at least 2-3 hours. Serve topped with grated cheese, or not -- .
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Samantha Olivarez
[email protected]This salad was a disappointment. The chicken was dry and the rice was overcooked.
Md Minar Ali
[email protected]I'm not sure what I did wrong, but my salad turned out too spicy. I think I added too much curry powder.
Joseph Sithole
[email protected]This salad is a great way to use up leftover chicken. It's also a great make-ahead meal.
Prossy Williamz
[email protected]I love this salad! It's so flavorful and refreshing. I've made it several times and it's always a hit.
Md Tanvir Ul Alam
[email protected]This salad was easy to make and turned out great! I used brown rice instead of white rice and it was still delicious.
Momin Shahzad
[email protected]I'm not a huge fan of curry, but this salad was delicious! The flavors were well-balanced and the chicken was cooked to perfection.
Ryan Bream
[email protected]This was a great recipe! The chicken was moist and flavorful, and the rice was cooked perfectly. I will definitely be making this again.
Prabin Bhat
[email protected]This salad is amazing! I made it for a party and it was a huge hit. Everyone loved it.