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Curried Chicken and Rice Salad Recipe
|Long grain rice||1 1⁄2 Cup (24 tbs)|
|Cold water||3 Cup (48 tbs)|
|Minced fresh ginger||1⁄2 Teaspoon|
|Diced cooked chicken||1 Cup (16 tbs)|
|Cooked peas||1 Cup (16 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Scallions||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Curry powder||2 Teaspoon|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Mayonnaise||1 1⁄4 Cup (20 tbs)|
|Light cream/Milk||1⁄4 Cup (4 tbs)|
|Toasted coconut||2 Tablespoon|
|Toasted peanuts||2 Tablespoon|
Serving size: Complete recipe
Calories 4149 Calories from Fat 2439
% Daily Value*
Total Fat 273 g419.6%
Saturated Fat 49.1 g245.5%
Trans Fat 0 g
Cholesterol 362.2 mg
Sodium 3474.7 mg144.8%
Total Carbohydrates 353 g117.5%
Dietary Fiber 22.8 g91.4%
Sugars 80 g
Protein 75 g149.3%
Vitamin A 74.8% Vitamin C 176.2%
Calcium 34.9% Iron 82%
*Based on a 2000 Calorie diet
Bring to boil, then stir with fork.
Reduce heat and simmer about fifteen minutes, or until rice is tender and water is absorbed.
Combine cooled rice, chicken, cooked and raw vegetables and raisins.
Combine mayonnaise, cream and curry powder; beat until blended.
Pour over rice salad and mix very well.
(Even better if let sit 24 hrs.) Serve generously garnished with toasted peanuts and toasted coconut.