Calcutta Chicken Salad From The Steinbeck House Recipes
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
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- 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 : Calories 506 calories, Fat 24g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 573mg sodium, Carbohydrate 55g carbohydrate (25g sugars, Fiber 4g fiber), Protein 19g protein.
CALCUTTA CHICKEN SALAD
Make and share this Calcutta Chicken Salad recipe from Food.com.
Provided by Talal B.
Categories Curries
Time 15m
Yield 8 cups, 16 serving(s)
Number Of Ingredients 12
Steps:
- Rip chicken into bite size pieces.
- Mix mayo, chutney, curry powder, and any or all of the optional ingredients.
- Combine with chicken and enjoy!
Nutrition Facts : Calories 141.1, Fat 10.1, SaturatedFat 2.2, Cholesterol 38.1, Sodium 150.5, Carbohydrate 1.6, Fiber 0.2, Sugar 0.6, Protein 10.4
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