CURRIED CHICKEN RICE SALAD

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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.

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