Curried Chicken and Rice Salad

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Total Time
30mins
Prep
10 mins
Cook
20 mins

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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Ingredients

Nutrition

Directions

  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. Combine cooled rice, chicken, cooked and raw vegetables, and raisins.
  3. In a separate bowl, combine mayonnaise, cream, and curry powder; beat until blended. Pour over rice salad and mix very well. Chill.
  4. Serve in bowls lined with salad greens. Serve generously garnished with toasted peanuts and toasted coconut.