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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:

    35 mins

    25 mins

    10 mins

    Leslie in Texas's Note:

    This is one of our favorite summer salads--add a mixed fruit or veggie salad and some crusty rolls and you have an easy, do-ahead meal! This also would be a good luncheon salad--think showers, graduation parties, reunions, pot lucks, etc. Originally from a May 1993 Bon Appetit.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the 2 tablespoons oil in a 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 a large bowl and let cool.
    5. 5
      When mixture is cool, add rice, peas, roasted peppers, raisins and cilantro.
    6. 6
      In a small bowl, whisk together remaining 3/4 cup oil, vinegar and cumin.
    7. 7
      Add enough dressing to chicken mixture to season to taste and toss well.
    8. 8
      This can be prepared 1 day ahead.
    9. 9
      Cover and refrigerate.
    10. 10
      Bring to room temperature before serving.

    Ratings & Reviews:

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    Nutritional Facts for Curried Chicken and Rice Salad

    Serving Size: 1 (235 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 856.3
     
    Calories from Fat 444
    51%
    Total Fat 49.3 g
    75%
    Saturated Fat 6.9 g
    34%
    Cholesterol 34.2 mg
    11%
    Sodium 731.9 mg
    30%
    Total Carbohydrate 81.5 g
    27%
    Dietary Fiber 7.0 g
    28%
    Sugars 16.7 g
    67%
    Protein 23.8 g
    47%

    The following items or measurements are not included:

    white wine vinegar

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