Curried Chicken Rice Salad

Submitted by BarbryT

"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."

 

• Ready In: 2hrs 10mins
• Ingredients: 10
• Serves: 6-8

ingredients

• 1 cup raw rice, cooked and cooled
• 2 cups diced cooked chicken
• 1 cup diced canned pineapple
• 1 cup diced celery
• 1⁄2 cup diced green pepper
• 1 cup mayonnaise
• 1⁄2 cup chopped peach preserves
• 1 teaspoon curry powder
• salt and pepper
• 1 cup grated cheddar cheese (optional)

directions

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 -- .

Reviews

[KiwiKathy]

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.

 

[Chef TraceyMae]

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!

 

[MsSally]

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.

 

[Maiumlteacute G.]

Delicious, refreshing salad! I added some extra curry as I really like it. It's something to easily use with leftover chicken. Thanks for posting!

 

[Sweet Baboo]

I know I will be making this recipe often...we all enjoyed it very much. It was a snap to put together too, since I had cold brown basmati rice, and cooked chicken breasts in the fridge., The dressing has a delicate flavour of curry which marries perfectly with the peach preserves, and I can see substituting other fruit, like mango or peach in season for the pineapple. Thank you for sharing this recipe.