Curried Chicken Rice Salad

Total Time
2hrs 10mins
Prep 10 mins
Cook 2 hrs

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.

Ingredients Nutrition


  1. Combine 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.
  2. Combine peach preserves, mayonnaise and curry powder. Stir into the chicken mixture. Season to taste with salt and pepper.
  3. Chill for at least 2-3 hours. Serve topped with grated cheese, or not -- .
Most Helpful

A wonderful easy to make salad. I made it before heading off to work in the morning so that the flavours could develop during the day. Was so nice to come home to a main that just had to be served and I also made a Greek Salad to go with it. A delightful summer salad that really hits the spot.

Kiwi Kathy February 12, 2012

I made this for the Jan 2010 Aussie/Kiwi Swap. So delicious! So refreshing. I didn't include the green pepper (personal choice). But my DH wants me to make this frequently come summer! Yummy!

Chef TraceyMae January 19, 2010

This was so good. I loved the flavor combo of the fruit with the curry. I used brown rice and light mayo. Will make again. Thanks for sharing.

MsSally September 05, 2008