Curried Chicken Artichoke and Rice Salad
Transform your lunch or dinner routine with this vibrant Curried Chicken Artichoke and Rice Salad—a perfect blend of bold flavors and wholesome ingredients! Featuring tender chicken breast, fluffy long-grain white rice cooked in chicken broth, and the tangy richness of artichoke hearts, this salad marries texture and taste in every bite. A creamy curry dressing made with Greek yogurt, mayonnaise, and a hint of lemon juice ties it all together, while fresh parsley, crunchy red bell peppers, and green onions add a pop of freshness. This dish is easy to prepare, ready in under an hour, and perfect for meal prep or entertaining. Serve it chilled as a standalone entrée or pair it with crusty bread for an irresistible meal. Bursting with protein, veggies, and bold spices, this salad strikes the perfect balance between comfort food and culinary adventure.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 1 cup Long-grain white rice
- 2 cups Chicken broth
- 1 can (14 oz) Canned artichoke hearts (quartered and drained)
- 1 medium Red bell pepper (diced)
- 3 stalks Green onions (finely sliced)
- 2 tablespoons Fresh parsley (chopped)
- 2 teaspoons Curry powder
- 0.33 cup Mayonnaise
- 0.33 cup Greek yogurt
- 1 tablespoon Lemon juice
- 2 teaspoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Bring 2 cups of chicken broth to a boil in a medium saucepan. Add 1 cup of rice, reduce heat to low, cover, and simmer for 18-20 minutes or until rice is tender and the liquid is absorbed. Transfer the rice to a bowl and let it cool completely.
While the rice is cooking, season both sides of the chicken breasts with a pinch of salt and pepper. Heat 2 teaspoons of olive oil in a skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Set aside to cool, then dice into bite-sized pieces.
In a small bowl, whisk together the mayonnaise, Greek yogurt, curry powder, lemon juice, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir until the mixture is smooth and well combined. Set aside.
In a large mixing bowl, combine the cooled rice, diced chicken, quartered artichoke hearts, diced red bell pepper, sliced green onions, and chopped fresh parsley.
Pour the curry dressing over the salad ingredients in the mixing bowl. Toss gently to coat all the ingredients evenly.
Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together.
Before serving, taste the salad and adjust the seasoning if necessary. Serve cold as a light meal or alongside your favorite bread or greens.
Nutrition Facts
Calories |
1822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.9 g | 123% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 287 mg | 96% | |
| Sodium | 7075 mg | 308% | |
| Total Carbohydrate | 143.0 g | 52% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 15.1 g | ||
| Protein | 97.0 g | 194% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 373 mg | 29% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2450 mg | 52% | |
*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.
