Curried Chicken Almond Rice Salad
- Ready In:
- 45mins
- Ingredients:
- 16
- Yields:
-
1 bowl
- Serves:
- 8-10
ingredients
- 4 1⁄2 cups chicken broth, if canned, use 3 1/2 c/1 c water
- 2 teaspoons curry powder
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon turmeric
- 2 cups long-grain rice
- 1⁄4 cup olive oil, extra virgin
- 1⁄4 cup lemon juice
- 3 cups cooked chicken, chopped
- 1⁄2 cup dark raisin
- 1⁄2 cup golden raisin
- 1⁄2 cup green bell pepper, chopped
- 1⁄2 cup red bell pepper, chopped
- 1⁄2 cup mayonnaise
- 1⁄2 cup yogurt, Greek
- salt and pepper
- 3⁄4 cup almonds, toasted, slivered
directions
- Bring broth, curry, ginger, and turmeric to a boil.
- Add rice, cover, reduce heat, and simmer until rice is tender and all the liquid is absorbed (20-25 minutes.).
- Transfer rice to a large serving bowl.
- Add olive oil and lemon juice and toss to mix.
- Cover and refrigerate until cool.
- Add all the remaining ingredients EXCEPT the almonds and mix well. Adjust the salt and pepper to taste.
- Chill and when ready to serve, mix in most of the almonds and sprinkle a few on each serving.
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RECIPE SUBMITTED BY
Elisabetta47
Italy