Comida Kraft
Recipe Box

15 Minute Curried Chicken Salad

Prep Time
15
min.
Total Time
15
min.
Servings

5 servings, 1 cup each

Reestablish your place as the culinary genius of the household by whipping up this family-pleasing curried chicken and rice salad—in a mere 15 minutes.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Mix water, bouillon cubes and curry powder in medium saucepan. Bring to boil on medium-high heat.
  • Stir in rice; cover. Remove from heat. Let stand 5 minutes. Cool.
  • Add chicken, mayo and red pepper; mix lightly.

Serving Suggestion

Serve with a breadstick and a serving of red grapes.

Servings

  • 5 servings, 1 cup each

Nutritional Information

Serving Size 5 servings, 1 cup each
AMOUNT PER SERVING
Calories 270
Total fat 11g
Saturated fat 2g
Cholesterol 30mg
Sodium 390mg
Carbohydrate 31g
Dietary fiber 1g
Sugars 1g
Protein 12g
% Daily Value
Vitamin A 15 %DV
Vitamin C 80 %DV
Calcium 2 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from This recipe was so excellent and QUICK. This recipe was so excellent and QUICK. I made the rice in my rice cooker, and added one thing. I added pine nuts! Absolutely fabulous. I will enjoy this recipe many more times and play around with different ingredients more and more in the future. Thank you so much.
Date published: 2003-07-14
Rated 4 out of 5 by from While I was cooking the chicken I went to get the mayo and discovered I was out, so I decided to use... While I was cooking the chicken I went to get the mayo and discovered I was out, so I decided to use Gourmayo Sun dried Tomato and Gourmayo Horseradish, my husband loved it so much. It was really a change for his lunch while working instead of plain sandwhiches.
Date published: 2003-07-09
Rated 5 out of 5 by from This was great I added as side condiments raisins, chutney, artichoke hearts and green olives with... This was great I added as side condiments raisins, chutney, artichoke hearts and green olives with pimentos. I added peanuts to the salad to give it crunch. I chilled it well and served it to some friends they loved it!
Date published: 2003-07-03
Rated 5 out of 5 by from I changed the recipe just a bit, and recieved rave reviews. I changed the recipe just a bit, and recieved rave reviews. Instead of only using green pepper, I used red, orange and green peppers for a variety of color. It is definately a new family favorite.
Date published: 2002-07-02
Rated 5 out of 5 by from I used both red & green pepper and added 1/2 c. I used both red & green pepper and added 1/2 c. chopped red onion, 1/2 c. rinsed black beans & 1/2 c. frozen corn. I call it Confetti Curried Chicken! My husband called it, 'Outstanding'!
Date published: 2003-07-05
Rated 3 out of 5 by from this recipe sounds great, would make it , but can we reduce the sodium and fat content, how about... this recipe sounds great, would make it , but can we reduce the sodium and fat content, how about some fat free low sodium chicken stock and low fat mayo. will taste better and healthier.
Date published: 2003-07-04
Rated 3 out of 5 by from Easy recipe to make lite and healthier. Easy recipe to make lite and healthier. Use light mayo, cook brown rice with low-sodium vegetable bouilon, (gives it a nice nutty flavor). Add additional vegetables to your taste.
Date published: 2003-07-03
Rated 4 out of 5 by from The only thing I changed was to add 1/2 cup of cashews. The only thing I changed was to add 1/2 cup of cashews. This gave a real crunch to the salad. Other than that it is GREAT!!!!!! Even my picky 17 year old daughter loves it!!!
Date published: 2002-10-11
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