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

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    40 mins

    15 mins

    ratherbeswimmin''s Note:

    A light curry dressing binds this salad together

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    Units: US | Metric

    • 1 1/2 cups cooked long-grain rice
    • 4 green onions, sliced (white and green parts)
    • 2 cups cubed cooked chicken
    • 1/4 cup diced red bell pepper
    • 1/4 cup diced celery
    • 1 (6 1/2 ounce) jar quartered marinated artichoke hearts, drained and cut into bite-sized pieces (reserve 2 tablespoons of the marinade)

    Curry Dressing


    1. 1
      To make the dressing: whisk the dressing ingredients together in a small bowl; cover and refrigerate until ready to use.
    2. 2
      To make the salad: in a medium bowl, combine all the salad ingredients; toss with enough dressing to coat.
    3. 3
      Cover and refrigerate several hours to let the flavors blend.
    4. 4
      If the salad seems dry, add a little more dressing or mayonnaise before serving.

    Ratings & Reviews:

    • on July 16, 2009


      I wanted to use up some rice and was in the mood for curry. This salad was perfect. I only had green bell peppers, and had to use a combo of some sweet white onions and some chives instead of the green onions, but otherwise had everything else on hand. I especially liked the little zing from the marinating liquid added into the curry dressing. This is a great summer dinner salad.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 19, 2008


      I was looking for a salad that included rice, chicken and artichokes, as I had 1/2 a can of artichokes that I needed to use. This salad was absolutely the 'ticket'. Since I was making this with what I had on hand, I did make some minor adjustments. I used sour cream instead of yogurt in the dressing. And also added a couple of tablespoons of olive oil to this since I was using canned artichokes that were not martinated. The dressing was very creamy and tastey. I also added a handful of defrosted frozen peas. They were really good in the salad. I would like to try this with the marinated artichokes and plan to do this in the future. I added some chopped pecans to the salad on the second day, and this was a really good addition. The added crunch was nice. I plan to make this recipe again for guest in the upcoming summer months. Thanks for sharing....YUMMY!!!!

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


    Nutritional Facts for Curried Chicken, Artichoke, and Rice Salad

    Serving Size: 1 (222 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 292.0
    Calories from Fat 89
    Total Fat 9.9 g
    Saturated Fat 2.0 g
    Cholesterol 56.6 mg
    Sodium 366.5 mg
    Total Carbohydrate 28.6 g
    Dietary Fiber 3.5 g
    Sugars 3.4 g
    Protein 22.1 g

    The following items or measurements are not included:



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