Curried Chicken Almond Rice Salad Recipes

CURRIED CHICKEN RICE SALAD

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.

CURRIED CHICKEN SALAD SANDWICH WITH ALMONDS AND RAISINS

Steps:

• Preheat the oven to 400 degrees F.
• Heat the oil in a large ovenproof skillet over medium-high heat until smoking. Sprinkle the chicken breasts on both sides with salt and pepper. Put them in the pan in a single layer, and brown them 2 minutes on each side. Put the skillet in the oven and roast until the chicken is just cooked through, about 15 minutes. Remove from the oven and cool.
• Chop the cooled chicken and put it into a large bowl. Add the rest of the ingredients and toss. Season with salt and pepper.
• Spread 4 bread slices with mayonnaise, if you like, and spread with the curried chicken. Top with another slice of bread and serve.

CURRIED CHICKEN RICE SALAD

Steps:

• Combine cool rice (make sure it is really cool, otherwise you will end up with Curried Chicken Rice Mush!), chicken, pineapple, celery and green pepper in biggish bowl.
• Combine peach preserves, mayonnaise and curry powder. Stir into the chicken mixture. Season to taste with salt and pepper.
• Chill for at least 2-3 hours. Serve topped with grated cheese, or not -- .

CURRIED CHICKEN AND RICE SALAD

Steps:

• Heat 2 tablespoons oil in heavy large skillet over medium heat. Add onion and curry powder and sauté 5 minutes. Add chicken and sauté until cooked through, about 4 minutes. Transfer to large bowl and cool. Mix in rice, peas, bell peppers, raisins and cilantro.
• Whisk remaining 3/4 cup oil, vinegar and cumin in small bowl to blend. Add enough dressing to salad to season to taste; toss well. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

CURRIED CHICKEN AND RICE SALAD

Steps:

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

RICE A RONI CURRIED CHICKEN SALAD

Steps:

• 1. Prepare a regular box of chicken flavored Rice A Roni according to package directions. While the Rice A Roni is cooking, cut up a chicken breast into bite size cubes, halve the green grapes, thinly slice 1 stalk of celery, drain the mandarin oranges and marinated artichoke hearts. Reserve 2 tbsp of the marinated artichoke oil. In a large bowl, add the cooked Rice a Roni and the rest of the ingredients. TASTE! Adjust seasonings to your taste!! Some folks like more curry powder while others just like a little hint of it. If using a large FAMILY size box of Rice A Roni double the rest of the ingredients. It's a very forgiving recipe. Refrigerate.

CURRIED CHICKEN SALAD WITH ALMONDS AND RAISINS

Steps:

• Preheat the oven to 400 degrees F.
• Heat the oil in a large ovenproof skillet over medium-high heat until smoking.
• Sprinkle the chicken breasts on both sides with salt and pepper.
• Put them in the pan in a single layer, and brown them 2 minutes on each side.
• Put the skillet in the oven and roast until the chicken is just cooked through, about 15 minutes.
• Remove from the oven and cool.
• Chop the cooled chicken and put it into a large bowl.
• Add the rest of the ingredients and toss.
• Season with salt and pepper.
• Spread 4 bread slices with mayonnaise, if you like, and spread with the curried chicken.
• Top with another slice of bread and serve.
• You can also take a scoop of chicken salad and place on top of spring salad and serve with ginger dressing.

CONTEST-WINNING CURRIED RICE SALAD

Steps:

• Drain pineapple, reserving juice; set aside 1 cup pineapple and 3 tablespoons juice (refrigerate remaining pineapple and juice for another use). , In a large bowl, combine the rice, chicken, celery, almonds, raisins, green onions and reserved pineapple. , In a small bowl, combine the mayonnaise, mustard, curry powder, salt and reserved juice. Gently stir into rice mixture. Cover and refrigerate for at least 1 hour. serve in a lettuce-lined bowl if desired.