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Curried Rice Salad

Curried Rice Salad
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.
8 ServingsPrep: 10 min. + chilling

Ingredients

  • 1 can (20 ounces) pineapple tidbits
  • 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.
© Taste of Home 2013

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Curried Rice Salad (continued)

Nutrition 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013