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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Chicken Curry Salad Recipe

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This recipe for Chicken Curry Salad is from Alke Almanac to Food and Family Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 package chicken flavored rice, i.e., Rice a Roni
1/2 c. medium red onion, chopped
1 green pepper, chopped
1 1/2 c. celery, chopped
2 red apples, chopped and dipped in citrus juice to prevent browning
1 1/2 c. pecans, chopped
1 1/2 c. craisans
5 c. chicken or turkey, cubed
1 small jar marinated artichokes
1/2 c. mayonnaise
1 tsp. curry
1/2 tsp. salt

Directions:
Directions:
Prepare chicken-flavored rice per instructions. Cool. Chop vegetables and fruit 1/4 inch or larger so colors are visible. Gently mix rice, chopped ingredients, pecans, craisans and chicken in a large container.

Retain artichoke marinade oil while carefully removing artichokes from jar. Chop each artichoke into thirds and add to rice mixture. To the retained marinade oil add the mayo, curry and salt. Shake jar vigorously until oil, mayo and spices are blended and smooth. Pour oil/mayo mixture over and gently blend into rice mixture. Blending gently allows rice to not turn into mush.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Prepare the day before serving to allow spices to integrate and the salad to be more flavorful.

 

 

 

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