Curried Chicken and Rice Salad
Elevate your lunch or light dinner game with this vibrant Curried Chicken and Rice Salad—a harmonious blend of bold flavors and satisfying textures. Featuring tender, oven-roasted seasoned chicken breast, fluffy long-grain white rice, and a creamy dressing made with mayonnaise, Greek yogurt, lime juice, and a hint of honey, this dish is infused with the warm aroma of curry powder. Crunchy cucumber, red bell pepper, and toasted almonds pair beautifully with sweet raisins, while fresh cilantro adds a zesty herbal finish. Perfect for meal prep or an easy make-ahead dish, this colorful salad is served cold, making it an ideal option for hot days or any gathering. Stay on top of your healthy yet flavorful dining options with this crowd-pleasing recipe, ready in under an hour!
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 2 tablespoons Olive oil
- 2 teaspoons Curry powder
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 3 cups Cooked long-grain white rice
- 0.5 cups Mayonnaise
- 0.25 cups Greek yogurt
- 2 tablespoons Fresh lime juice
- 1 tablespoon Honey
- 0.5 cups Cucumber
- 0.5 cups Red bell pepper
- 0.25 cups Scallions (green onions)
- 0.25 cups Raisins
- 2 tablespoons Fresh cilantro
- 0.25 cups Toasted sliced almonds
Instructions
Preheat your oven to 400°F (200°C).
Rub the chicken breasts with 1 tablespoon of olive oil, 1 teaspoon of curry powder, 0.5 teaspoon of salt, and 0.25 teaspoon of ground black pepper.
Place the seasoned chicken breasts on a baking sheet and bake for 20-25 minutes until fully cooked (internal temperature of 165°F or 74°C). Let them cool, then shred or dice into bite-sized pieces.
While the chicken cooks, prepare the salad base. In a large mixing bowl, add the cooked and cooled rice.
In a small bowl, whisk together the mayonnaise, Greek yogurt, lime juice, honey, and the remaining 1 teaspoon of curry powder until smooth. Adjust seasoning with additional salt and pepper if needed.
Chop the cucumber, red bell pepper, and scallions into small pieces. Add them, along with the raisins, to the mixing bowl with the rice.
Add the shredded chicken to the bowl, then pour the prepared dressing over the salad. Mix gently until evenly coated.
Chop the fresh cilantro and sprinkle it over the top of the salad. Garnish with toasted sliced almonds for added crunch.
Cover the salad and refrigerate for at least 1 hour to allow flavors to meld.
Serve cold and enjoy your Curried Chicken and Rice Salad!
Nutrition Facts
Calories |
2726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.3 g | 180% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 326 mg | 109% | |
| Sodium | 4832 mg | 210% | |
| Total Carbohydrate | 272.8 g | 99% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 50.8 g | ||
| Protein | 97.9 g | 196% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 299 mg | 23% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 1871 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
