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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:

    30 mins

    10 mins

    20 mins

    South Carolina Girl's Note:

    This is a recipe from the same friend who gave me Bisquick Peanut Butter Chocolate Chip Cookies. Before I ate it at her house, I never would have thought I would enjoy this, but it is a meal I make frequently now. I do make some substitutions to make it easier to assemble (canned peas, etc.). Don't be quick to leave out the raisins, though, as they make a big difference in my opinion. Preparation time does not including cooling time. ***This recipe is better when it is made a day ahead.***

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    Units: US | Metric


    1. 1
      Combine rice, salt, water, and ginger in heavy saucepan. Bring to a boil, then stir with a fork. Cover, reduce heat, and simmer for about 15 minutes, or until the rice is tender and water is absorbed. Cool.
    2. 2
      Combine cooled rice, chicken, cooked and raw vegetables, and raisins.
    3. 3
      In a separate bowl, combine mayonnaise, cream, and curry powder; beat until blended. Pour over rice salad and mix very well. Chill.
    4. 4
      Serve in bowls lined with salad greens. Serve generously garnished with toasted peanuts and toasted coconut.

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    Nutritional Facts for Curried Chicken and Rice Salad

    Serving Size: 1 (262 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 685.2
    Calories from Fat 274
    Total Fat 30.5 g
    Saturated Fat 6.2 g
    Cholesterol 55.2 mg
    Sodium 1159.7 mg
    Total Carbohydrate 87.4 g
    Dietary Fiber 4.7 g
    Sugars 18.7 g
    Protein 17.2 g

    The following items or measurements are not included:


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