Contest-Winning Curried Rice Salad Recipe

4.5 3 3
Contest-Winning Curried Rice Salad Recipe
Contest-Winning Curried Rice Salad Recipe photo by Taste of Home
Publisher Photo

Contest-Winning Curried Rice Salad Recipe

Read Reviews
4.5 3 3
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 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.
Originally published as Curried Rice Salad in Country April/May 2002, p49

Nutritional Facts

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

  • 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
  1. Drain pineapple, reserving juice; set aside 1 cup pineapple and 3 tablespoons juice (refrigerate remaining pineapple and juice for another use).
  2. In a large bowl, combine the rice, chicken, celery, almonds, raisins, green onions and reserved pineapple.
  3. 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.
Originally published as Curried Rice Salad in Country April/May 2002, p49

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kimb0 User ID: 7108367 229733
Reviewed Jul. 18, 2015

"Excellent! Made a trial run of this recipe today--will definitely be taking to a family reunion next week!"

MY REVIEW
alisamjos User ID: 5186458 131910
Reviewed Jun. 21, 2012

"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."

MY REVIEW
leegurr User ID: 4372789 55148
Reviewed Jun. 9, 2011

"<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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