Cold Chicken Curry Recipe

Name: Cold Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 Tbsp. salt; 1 (16 oz.) pkg. white rice; 8 c. cooked chicken, cut into large chunks; 2 c. raw cauliflower, sliced; 1 (8 oz.) bottle cream-style French dressing; 1 c. mayonnaise; 1 Tbsp. curry powder; 1/2 tsp. milk; 1 c. thinly sliced bell pepper strips; 1 c. sliced red onion; 1 c. chopped celery

Servings: persons

1 Tbsp. salt
1 (16 oz.) pkg. white rice
8 c. cooked chicken, cut into large chunks
2 c. raw cauliflower, sliced
1 (8 oz.) bottle cream-style French dressing
1 c. mayonnaise
1 Tbsp. curry powder
1/2 tsp. milk
1 c. thinly sliced bell pepper strips
1 c. sliced red onion
1 c. chopped celery

1
Cook rice; refrigerate until cool.
2
Toss rice, cauliflower and French dressing; cover and refrigerate for 2 hours.
3
In a large bowl, combine the mayonnaise, curry powder, salt and pepper.
4
Stir in milk.
5
Add chicken and toss.
6
Refrigerate for 2 hours.
7
In a large bowl, mix the rice and chicken.
8
Add green pepper, celery and onion.
9
Turn on platter lined with romaine leaves.
10
Top with almonds.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 Tbsp. salt, 1 (16 oz.) pkg. white rice, 8 c. cooked chicken, cut into large chunks, 2 c. raw cauliflower, sliced, and more.

Yes, Cold Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cold Chicken Curry

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