Reviewed: May 7, 2012

I do not usually review a recipe unless I follow it exactly. This time, tho, I am because we really enjoyed this...without the almonds. I did not have any, and as it seemed more a garnish than an integral part of the recipe, I'm making an exception. This salad was very good, and since I had both chicken and rice to use up, it was perfect. I didn't have to turn on the oven or the stove so that's a definite plus! I will make this again, and next time add the almonds. I did notice that the dressing was absorbed by the rice so it was a bit drier than I expected. It was easy enough, tho, to make a bit more of the dressing and mix it in before serving. Thanks for the recipe.

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Reviewer:

mamaby

Cooking Level: Intermediate

Reviewed: Aug. 3, 2010

This is a great "base" recipe, meaning you can add whatever ingredients you want to customize to your taste. For example, after reading the reviews, I too decided not to use green pepper however, I added golden raisins and curry powder and a few more almonds. This was outstanding but next time I will add even more curry.

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3 users found this review helpful

Reviewer:

livingdahl

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Redmond, Oregon, USA

Reviewed: Jun. 27, 2010

My husband and I both loved this salad. Great summer food. I left out the celery because I don't like it, but used grated carrots instead. I did add just a little curry to the dressing, but we couldn't really taste it, so next time I think I would add a little more. Like a previous reviewer, I also used grated ginger. I cooked the rice in some coconut milk and that made it kind of rich and creamy Makes a lot! Thanks for a great recipe.

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5 users found this review helpful

Reviewer:

krglvt

Reviewed: Aug. 23, 2008

this was very good! I didn't use the green pepper because we don't really care for it at our house, and I left out the ginger because I didn't have any, and it still came out very tasty!

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6 users found this review helpful

Reviewer:

Inspired

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

Reviewed: Aug. 5, 2008

I chose this recipe for a Community Kitchen for a group of 8 women cooking. I multiplied the recipe by 4 to make a large amount. Everyone raved about this recipe and said they would make it again. We modified the ingredients slightly. We used half white rice and half brown rice, used fat free mayo and intensified the flavour using freshly grated ginger root. This is a great recipe.

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10 users found this review helpful