Curried Chicken and Rice Salad Recipe

Name: Curried Chicken and Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup olive oil; 2 tablespoons olive oil; 1 large onion, chopped; 2 teaspoons curry powder; 2 boneless skinless chicken breast halves, cut crosswise into 1/2-inch-wide strips; 4 cups cooked long-grain white rice, , cooled; 1 (10 ounce) packagefrozen tiny peas, , thawed; 1 (7 ounce) jar roasted red peppers, drained,chopped; ½ cup golden raisins or ½ cup dried currant; ¼ cup chopped fresh cilantro; ¼ cup white wine vinegar; 2 teaspoons ground cumin

Servings: persons

¾ cup olive oil
2 tablespoons olive oil
1 large onion, chopped
2 teaspoons curry powder
2 boneless skinless chicken breast halves, cut crosswise into 1/2-inch-wide strips
4 cups cooked long-grain white rice, , cooled
1 (10 ounce) packagefrozen tiny peas, , thawed
1 (7 ounce) jar roasted red peppers, drained,chopped
½ cup golden raisins or ½ cup dried currant
¼ cup chopped fresh cilantro
¼ cup white wine vinegar
2 teaspoons ground cumin

1
Heat 2 tablespoons oil in heavy large skillet over medium heat.
2
Add onion and curry powder and saute 5 minutes.
3
Add chicken and saute until cooked through, about 4 minutes.
4
Transfer to large bowl and cool.
5
Mix in rice, peas, bell peppers, raisins and cilantro.
6
Whisk remaining 3/4 cup oil, vinegar and cumin in small bowl to blend.
7
Add enough dressing to salad to season to taste; toss well.

1266

kcal

Calories

Fat

155

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 12 ingredients. The key ingredients include: ¾ cup olive oil, 2 tablespoons olive oil, 1 large onion, chopped, 2 teaspoons curry powder, and more.

Yes, Curried Chicken and Rice Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Curried Chicken and Rice Salad

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