Best 5 Curried Chicken Rice Salad Recipes

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Indulge in a symphony of flavors with our Curried Chicken Rice Salad, a delightful fusion of aromatic spices, succulent chicken, and fluffy rice, all harmonized in a refreshing medley of textures and tastes. This versatile dish offers a medley of culinary adventures, from the classic Curried Chicken Rice Salad to its tantalizing variations, including a zesty Lemon-Herb Chicken Rice Salad, a tangy Mustard-Dill Chicken Rice Salad, and a creamy Avocado-Lime Chicken Rice Salad. Each recipe promises a unique taste experience, ensuring that every bite is a flavorful journey.

Let's cook with our recipes!

CURRIED CHICKEN AND RICE SALAD



Curried Chicken and Rice Salad image

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

Provided by Sheryl

Categories     Salad     Grains     Rice Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 11

3 cups cooked white rice
2 cups chopped cooked chicken breast
½ cup celery, sliced
¼ cup green onions, chopped
¼ cup chopped red bell pepper
1 cup sour cream
¼ cup mayonnaise
3 tablespoons peach or mango chutney
2 teaspoons ground curry powder
¾ teaspoon seasoned salt
2 tablespoons pine nuts

Steps:

  • 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.

Nutrition Facts : Calories 391.5 calories, Carbohydrate 33.8 g, Cholesterol 55.3 mg, Fat 20.6 g, Fiber 1.2 g, Protein 17.4 g, SaturatedFat 7.4 g, Sodium 227 mg, Sugar 4.2 g

CURRIED CHICKEN RICE SALAD



Curried Chicken Rice Salad image

Since I usually make and serve this salad while my teacher friends and I are on summer break, I always associate this recipe with relaxed good times! It's best to make ahead so that the flavors can mingle. -Pamela Hesselbart, Sylvania, Ohio

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 6 servings.

Number Of Ingredients 13

1 package (6.6 ounces) toasted almond rice pilaf
2 cups cubed cooked chicken
3/4 cup diced celery
1/2 cup dried cranberries
1/2 cup golden raisins
1/2 cup mayonnaise
1/3 cup chutney
3 tablespoons sour cream
2 tablespoons lemon juice
1 teaspoon curry powder
2 medium apples, cubed
6 lettuce leaves
1/4 cup sliced almonds, toasted

Steps:

  • Cook rice pilaf according to package directions; cool. In a large bowl, combine the chicken, celery, cranberries, raisins and rice. , In a small bowl, combine the mayonnaise, chutney, sour cream, lemon juice and curry powder; stir in apples. Add to rice mixture; toss to coat. Cover and refrigerate for at least 2 hours. , Serve on lettuce; garnish with almonds.

Nutrition Facts : Calories 506 calories, Fat 24g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 573mg sodium, Carbohydrate 55g carbohydrate (25g sugars, Fiber 4g fiber), Protein 19g protein.

CURRIED CHICKEN AND RICE SALAD



Curried Chicken and Rice Salad image

Provided by Shula Udoff

Categories     Chicken     Herb     Poultry     Rice     Quick & Easy     Pea     Spring     Bon Appétit

Yield Serves 4 to 6

Number Of Ingredients 11

3/4 cup plus 2 tablespoons olive oil
1 large onion, chopped
2 teaspoons curry powder
2 boneless skinless chicken breast halves, cut crosswise into 1/2-inch-wide strips
4 cups cooked long-grain white rice (about 1 1/3 cups raw), cooled
1 10-ounce package frozen petit peas, thawed
1 7-ounce jar roasted red peppers, drained, chopped
1/2 cup golden raisins or dried currants
1/4 cup chopped fresh cilantro
1/4 cup white wine vinegar
2 teaspoons ground cumin

Steps:

  • Heat 2 tablespoons oil in heavy large skillet over medium heat. Add onion and curry powder and sauté 5 minutes. Add chicken and sauté until cooked through, about 4 minutes. Transfer to large bowl and cool. Mix in rice, peas, bell peppers, raisins and cilantro.
  • Whisk remaining 3/4 cup oil, vinegar and cumin in small bowl to blend. Add enough dressing to salad to season to taste; toss well. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

CURRIED CHICKEN RICE SALAD



Curried Chicken Rice Salad image

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

1 cup raw rice, cooked and cooled
2 cups diced cooked chicken
1 cup diced canned pineapple
1 cup diced celery
1/2 cup diced green pepper
1 cup mayonnaise
1/2 cup chopped peach preserves
1 teaspoon curry powder
salt and pepper
1 cup grated cheddar cheese (optional)

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 -- .

RICE A RONI CURRIED CHICKEN SALAD



Rice A Roni Curried Chicken Salad image

I needed a recipe for a potluck in a hurry. All I had on hand was some leftover Rice A Roni from one of the family size boxes. I added chopped leftover chicken, grapes, mandarin oranges, marinated artichokes a bit of mayo, a thinly sliced stalk of celery, curry powder and some slivered almonds. Now it's one of my go to summer...

Provided by kathleen campbell

Categories     Other Salads

Time 40m

Number Of Ingredients 10

1 c cooked chicken breast cubed
1/2 c marinated artichoke hearts, drained. reserve 2 tbsp oil
1/2 c canned mandarin oranges, drained
1 c fresh green seedless grapes, halved
1 box rice a roni small or large
1 tsp maharajah curry powder
2 Tbsp best foods mayonnaise
1/4 c almonds, slivered
1/4 c artichoke pesto, optional
1 celery stalk thinly sliced

Steps:

  • 1. Prepare a regular box of chicken flavored Rice A Roni according to package directions. While the Rice A Roni is cooking, cut up a chicken breast into bite size cubes, halve the green grapes, thinly slice 1 stalk of celery, drain the mandarin oranges and marinated artichoke hearts. Reserve 2 tbsp of the marinated artichoke oil. In a large bowl, add the cooked Rice a Roni and the rest of the ingredients. TASTE! Adjust seasonings to your taste!! Some folks like more curry powder while others just like a little hint of it. If using a large FAMILY size box of Rice A Roni double the rest of the ingredients. It's a very forgiving recipe. Refrigerate.

Tips:

  • For the best flavor, use fresh, high-quality ingredients.
  • If you don't have any cooked chicken, you can easily cook some by boiling or roasting it.
  • Feel free to adjust the amount of curry powder to your taste.
  • If you want a spicier salad, add a pinch of cayenne pepper or red pepper flakes.
  • For a more colorful salad, add some chopped fresh vegetables, such as carrots, celery, or bell peppers.
  • The salad can be served immediately or chilled for later.

Conclusion:

This Curried Chicken Rice Salad is a delicious and easy-to-make dish that is perfect for a summer picnic or potluck. The combination of curry powder, mayonnaise, and yogurt gives the salad a unique and flavorful taste that is sure to please everyone. Plus, it's a healthy and refreshing option that is packed with protein and vegetables. So next time you're looking for a new salad recipe to try, give this one a try. You won't be disappointed!

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