Curried Rice Salad Recipe

Curried Rice Salad Recipe Curried Rice Salad Recipe photo by Taste of Home Rating 5

Rice is truly one of the world's most versatile foods. Arkansas is the top rice-producing state in the country, so this recipe surely represents our region.

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Curried Rice Salad Recipe
  • Prep: 10 min. + chilling
  • Yield: 8 Servings
10 10

Ingredients

  • 1 can (20 ounces) DOLE® Pineapple Tidbits in 100% Pineapple Juice
  • 2 cups cooked rice, cooled
  • 2 cups cubed cooked chicken
  • 1/2 cup chopped celery
  • 1/3 cup slivered almonds, toasted
  • 1/3 cup raisins
  • 1/4 cup chopped green onions
  • 2/3 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 3/4 teaspoon curry powder
  • 1/4 teaspoon salt
  • Lettuce leaves, optional

Directions

  • Drain pineapple, reserving juice; set aside 1 cup pineapple and 3 tablespoons juice (refrigerate remaining pineapple and juice for another use).
  • In a large bowl, combine the rice, chicken, celery, almonds, raisins, green onions and reserved pineapple.
  • In a small bowl, combine the mayonnaise, mustard, curry powder, salt and reserved juice. Gently stir into rice mixture. Cover and refrigerate for at least 1 hour. serve in a lettuce-lined bowl if desired. Yield: 8 servings.

Nutritional Facts 1 serving (1 cup) equals 337 calories, 20 g fat (3 g saturated fat), 38 mg cholesterol, 260 mg sodium, 27 g carbohydrate, 2 g fiber, 13 g protein.

Originally published as Curried Rice Salad in Country April/May 2002, p49

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Curried Rice Salad

Curried Rice Salad Recipe

Curried Rice Salad

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(1-2) of 2 reviews

Reviewed on Jun. 21, 2012 by alisamjos

I lost my copy of this and was so glad to find it on your site. It will adapt to lots of things, including shrimp, or stand alone as a side. Can add sugar snap peas..., use yogurt instead of mayo, an the list goes on. A real keeper.

Reviewed on Jun. 09, 2011 by leegurr

<p>My mom first served this salad, or one much like it, in the late 1960s. Her version used pecans instead of almonds, and had 1/3 c. flaked coconut instead of raisins. Delicious! So far, I've yet to hear anybody make a negative comment!</p>

 
 
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