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Curried Chicken Rice Salad

Since I usually make and serve this salad while my teacher friends and I are on summer break, I always associate this recipe with relaxed good times! It's best to make ahead so that the flavors can mingle. —Pamela Hesselbart, Sylvania, Ohio
  • Total Time
    Prep: 50 min. + chilling
  • Makes
    6 servings


  • 1 package (6.6 ounces) toasted almond rice pilaf
  • 2 cups cubed cooked chicken
  • 3/4 cup diced celery
  • 1/2 cup dried cranberries
  • 1/2 cup golden raisins
  • 1/2 cup mayonnaise
  • 1/3 cup chutney
  • 3 tablespoons sour cream
  • 2 tablespoons lemon juice
  • 1 teaspoon curry powder
  • 2 medium apples, cubed
  • 6 lettuce leaves
  • 1/4 cup sliced almonds, toasted


  • Cook rice pilaf according to package directions; cool. In a large bowl, combine the chicken, celery, cranberries, raisins and rice.
  • In a small bowl, combine the mayonnaise, chutney, sour cream, lemon juice and curry powder; stir in apples. Add to rice mixture; toss to coat. Cover and refrigerate for at least 2 hours.
  • Serve on lettuce; garnish with almonds.
Nutrition Facts
1-1/2 cups: 506 calories, 24g fat (4g saturated fat), 53mg cholesterol, 573mg sodium, 55g carbohydrate (25g sugars, 4g fiber), 19g protein.

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