Curried Chicken Rice Salad
Elevate your lunch or dinner table with this vibrant Curried Chicken Rice Salad—a delightful fusion of sweet, savory, and tangy flavors that’s as satisfying as it is nutritious. This recipe combines tender shredded chicken, fragrant basmati rice, and an aromatic curry-infused dressing made with creamy Greek yogurt, mayo, and a touch of honey for balance. Bursting with crunchy vegetables like red bell peppers and cucumbers, chewy raisins, and toasted slivered almonds, each bite is a delightful mix of textures. Perfectly seasoned with a hint of lemon juice and warming spices, this chilled salad is ideal for meal prep, potlucks, or a light yet flavorful main dish. Ready in just 40 minutes and packed with wholesome ingredients, it’s a versatile recipe guaranteed to impress!
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Recipe Information
Ingredients
- 2 cups cooked chicken (shredded or diced)
- 1 cup basmati rice
- 2 cups chicken broth
- 2 teaspoons curry powder
- 1 tablespoon olive oil
- 1 cup red bell pepper (diced)
- 1 cup cucumbers (diced)
- 3 stalks green onions (chopped)
- 0.5 cup raisins
- 0.5 cup slivered almonds (toasted)
- 0.5 cup plain Greek yogurt
- 0.25 cup mayo
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the basmati rice under cold water until the water runs clear. This helps remove excess starch for fluffier rice.
In a medium saucepan, heat the olive oil over medium heat. Add the curry powder and toast for 30 seconds, stirring constantly to release its aroma.
Add the rice to the saucepan, followed by the chicken broth. Stir to combine. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the liquid is absorbed.
Remove the rice from the heat and let it sit covered for 5 minutes. Fluff the rice with a fork and let it cool to room temperature.
While the rice is cooling, prepare the dressing by whisking together the Greek yogurt, mayo, lemon juice, honey, salt, and black pepper in a small bowl. Adjust seasoning to taste.
In a large mixing bowl, combine the cooked chicken, cooled rice, red bell pepper, cucumbers, green onions, raisins, and toasted almonds.
Pour the dressing over the salad mixture and gently toss until everything is evenly coated.
Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld.
Serve chilled as a standalone dish or alongside fresh greens. Garnish with additional chopped green onions or a sprinkle of curry powder, if desired.
Nutrition Facts
Calories |
602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.9 g | 33% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 1061 mg | 46% | |
| Total Carbohydrate | 44.7 g | 16% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 22.1 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 136 mg | 10% | |
| Iron | 4.2 mg | 24% | |
| Potassium | 917 mg | 20% | |
*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.
