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    You are in: Home / Recipes / Curried Chicken and Rice Salad Recipe
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    Curried Chicken and Rice Salad

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Mirj's Note:

    I love chicken salads, and I love curried chicken. Although this recipe is for 6, that's only if none of those 6 are me!

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    Units: US | Metric


    1. 1
      Heat 2 tablespoons oil in heavy large skillet over medium heat.
    2. 2
      Add onion and curry powder and sauté 5 minutes.
    3. 3
      Add chicken and sauté until cooked through, about 4 minutes.
    4. 4
      Transfer to large bowl and cool.
    5. 5
      Mix in rice, peas, bell peppers, raisins and cilantro.
    6. 6
      Whisk remaining 3/4 cup oil, vinegar and cumin in small bowl to blend.
    7. 7
      Add enough dressing to salad to season to taste; toss well.

    Ratings & Reviews:

    • on December 17, 2002


      I did not care for this recipe. It was a pretty dish, but there were too many DIFFERENT textures and tastes for me. It took much longer to cook. Rice takes 20 minutes. I added more currants to add some sweetness to the recipe, but my family was not crazy about it. thanks for an interesting taste though, we don't use a lot of curry so it may have been our tastebuds. I sure did enjoy trying a new recipe though. Thanks for submitting.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Curried Chicken and Rice Salad

    Serving Size: 1 (313 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 868.0
    Calories from Fat 300
    Total Fat 33.4 g
    Saturated Fat 4.8 g
    Cholesterol 22.8 mg
    Sodium 491.5 mg
    Total Carbohydrate 119.5 g
    Dietary Fiber 5.5 g
    Sugars 11.0 g
    Protein 21.5 g

    The following items or measurements are not included:

    white wine vinegar

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