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Contest-Winning 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.
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    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

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

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Reviews

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Average Rating:
  • kimb0
    Jul 18, 2015

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

  • alisamjos
    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.

  • leegurr
    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>