Curried Chicken and Rice Salad Recipe -
Curried Chicken and Rice Salad Recipe
  • READY IN 15 mins

Curried Chicken and Rice Salad

Recipe by  

"This is a crunchy chicken and rice salad with an East Indian influence."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins

    15 mins


  1. In a large bowl, combine the rice, chicken, celery, green onions, bell peppers, sour cream, mayonnaise, chutney, curry and salt. Mix well, cover and refrigerate until chilled. Sprinkle with pine nuts before serving.
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Reviews More Reviews

Most Helpful Positive Review
Jan 16, 2004

This was excellent! I made a few adjustments. I used apricot preserves instead of chutney (what I had on hand), omitted the pepper since I didn't have any, and substituted cucumber for celery (don't like celery). I also used regular salt, added more curry powder for flavor and some cayenne pepper for spice. I also added chopped cashews because the flavors blend well (and I didn't have any pine nuts). Definitely marinate overnight- it makes a difference and marries the flavors well. Thanks!

Most Helpful Critical Review
Apr 25, 2005

Just didnt work for us...


51 Ratings

Dec 11, 2005

My husband loved this but if I make this again I would take other reviewers advice and add less rice. The only thing I left out was the pine nuts as I couldn't get any. Thanks

Jan 26, 2004

even the kids loved this side dish! i didn't use mayo, i thought it looked creamy enough already. i also couldn't find any chutney so i used peach preserves. yyyyuuuuuummmmmyyyyyyy! can't wait to spring this one on my mother in law! thanks!

May 07, 2005

Very easy and very good. I used plain yogurt (not low-fat) instead of the sour cream, and added a little more mayo. I used chopped red and green peppers instead of celery, and added chopped cashews instead of pine nuts. Yum!

Apr 06, 2005

Great salad! I used plain yogurt instead of sour cream with good results- I may try nonfat plain yogurt next time and maybe slightly less rice as suggested.

Nov 06, 2005

we really liked the flavors of this dish!! the result is more of a sticky sort of rice, due to the chutney and such. a really nice change from the ordinary rice salad for a summer meal. i ended up with cranberry chutney instead of the mango as that was all that was avail, and omitted the pine nuts as i was out. all in all, worth the effort!! many compliments on the flavor.

Feb 04, 2005

Very good and flavorful recipe. I used peach preserves, added cayenne pepper as someone else suggested, and omitted the pine nuts. Otherwise, I did everything else the same. Took it to work and had several requests for the recipe.


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  • Calories
  • 392 kcal
  • 20%
  • Carbohydrates
  • 33.8 g
  • 11%
  • Cholesterol
  • 55 mg
  • 18%
  • Fat
  • 20.6 g
  • 32%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 17.4 g
  • 35%
  • Sodium
  • 227 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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