1/3 Photos of Curried Chicken Rice Salad
2 hrs 10 mins
About 30 years ago, I got this recipe from a pamphlet at a Visitor's Center just over the Mississippi River from Mississippi into Arkansas. It has been a summer mainstay ever since. The time required assumes you already have cooled cooked rice. Also, I go heavy on the pineapple and use a whole can rather than 1 cup.
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- 1Combine cool rice (make sure it is really cool, otherwise you will end up with Curried Chicken Rice Mush!), chicken, pineapple, celery and green pepper in biggish bowl.
- 2Combine peach preserves, mayonnaise and curry powder. Stir into the chicken mixture. Season to taste with salt and pepper.
- 3Chill for at least 2-3 hours. Serve topped with grated cheese, or not -- .
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Nutritional Facts for Curried Chicken Rice Salad
Serving Size: 1 (145 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 438.2
- Calories from Fat 148
- Total Fat 16.5 g
- Saturated Fat 2.8 g
- Cholesterol 45.1 mg
- Sodium 338.5 mg
- Total Carbohydrate 57.5 g
- Dietary Fiber 2.0 g
- Sugars 19.1 g
- Protein 14.6 g
The following items or measurements are not included: