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, plus; 2 tablespoons olive oil, divided; 1 large onion, diced; 2 teaspoons curry powder; 2 boneless skinless chicken breast halves, cut crosswise into 1/2 inch strips; 1 ⅓ cups raw long grain white rice, cooked and cooled to make 4 cups; 1 (10 ounce) package frozen baby peas, thawed; 1 (7 ounce) jar roasted red peppers, drained and chopped; ½ cup golden raisins or ½ cup currants; ½ cup fresh cilantro, chopped; ¼ cup white wine vinegar; 2 teaspoons ground cumin

Servings: persons

¾ cup olive oil, plus
2 tablespoons olive oil, divided
1 large onion, diced
2 teaspoons curry powder
2 boneless skinless chicken breast halves, cut crosswise into 1/2 inch strips
1 ⅓ cups raw long grain white rice, cooked and cooled to make 4 cups
1 (10 ounce) package frozen baby peas, thawed
1 (7 ounce) jar roasted red peppers, drained and chopped
½ cup golden raisins or ½ cup currants
½ cup fresh cilantro, chopped
¼ cup white wine vinegar
2 teaspoons ground cumin

1
Heat the 2 tablespoons oil in a 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 a large bowl and let cool.
5
When mixture is cool, add rice, peas, roasted peppers, raisins and cilantro.
6
In a small bowl, whisk together remaining 3/4 cup oil, vinegar and cumin.
7
Add enough dressing to chicken mixture to season to taste and toss well.
8
This can be prepared 1 day ahead.
9
Cover and refrigerate.
10
Bring to room temperature before serving.

826

kcal

Calories

Fat

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, plus, 2 tablespoons olive oil, divided, 1 large onion, diced, 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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