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Curried Chicken Almond Rice Salad

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“This is a lot of colorful salad, which makes it perfect for a buffet. It can easily be halved and is even more flavorful the next day. Make sure to use the appropriate rice for salads so that the grains don't absorb the dressing and you end up with cold risotto (which I've done :D) Prep time doesn't include cooking the chicken. If you're using chicken breasts, instead of poaching, which can dry them out, just dust them with flour and cook them in a little olive oil over medium-high heat for 4 minutes per side; let cool and cube for the salad. That only adds about 10 minutes to the prep.”
READY IN:
45mins
SERVES:
8-10
YIELD:
1 bowl
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring broth, curry, ginger, and turmeric to a boil.
  2. Add rice, cover, reduce heat, and simmer until rice is tender and all the liquid is absorbed (20-25 minutes.).
  3. Transfer rice to a large serving bowl.
  4. Add olive oil and lemon juice and toss to mix.
  5. Cover and refrigerate until cool.
  6. Add all the remaining ingredients EXCEPT the almonds and mix well. Adjust the salt and pepper to taste.
  7. Chill and when ready to serve, mix in most of the almonds and sprinkle a few on each serving.

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