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Contest-Winning Curried Rice Salad Recipe

Contest-Winning Curried Rice Salad Recipe

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.
TOTAL TIME: Prep: 10 min. + chilling YIELD:8 servings

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

  • 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.

Nutritional Facts

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

Reviews for Contest-Winning Curried Rice Salad

Sort By :
MY REVIEW
kimb0
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
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
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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Wine Pairings

Light-Bodied White Wine

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