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: 3/4 cup plus 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 (about 1 1/3 cups raw), cooled; 1 10-ounce package frozen petit peas, thawed; 1 7-ounce jar roasted red peppers, drained, chopped; 1/2 cup golden raisins or dried currants; 1/4 cup chopped fresh cilantro; 1/4 cup white wine vinegar; 2 teaspoons ground cumin

Servings: persons

3/4 cup plus 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 (about 1 1/3 cups raw), cooled
1 10-ounce package frozen petit peas, thawed
1 7-ounce jar roasted red peppers, drained, chopped
1/2 cup golden raisins or dried currants
1/4 cup chopped fresh cilantro
1/4 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.
8
(Can be prepared 1 day ahead.
9
Cover and refrigerate.
10
Bring to room temperature before serving.)

1200

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 11 ingredients. The key ingredients include: 3/4 cup plus 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, 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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