Curried Chicken, Artichoke, and Rice Salad

"A light curry dressing binds this salad together"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
55mins
Ingredients:
12
Serves:
4
Advertisement

ingredients

Advertisement

directions

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

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. 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.
     
  2. 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!!!!
     
Advertisement

Tweaks

  1. 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.
     
  2. 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!!!!
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes