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Curried Rice Salad
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Curried Rice Salad

1 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 can pineapple tidbits
2 cups cooked rice, cooled
2 cups cubed cooked chicken
1/3 cup chopped celery
1/3 cup slivered almonds, toasted
1/3 cup raisins
1/4 cup chopped green onions
2/3 cup mayonnaise
1 tablespoon Dijon mustard
3/4 teaspoon curry powder
1/4 teaspoon salt
Lettuce leaves (optional)
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Let's Make It
1
Drain pineapple, reserving juice: set aside 1 cup pineapple and 3 tablespoons juice (refrigerate remaining pineapple and juice for another use).
2
In a large bowl, combine the rice, chicken, celery, almonds, raisins, green onions and reserved pineapple.
3
In a small bowl, combine the mayonnaise, mustard, curry powder, salt and reserved juice. Gently stir into rice mixture.
4
Cover and refrigerate for at least 1 hour. Serve in a lettuce-lined bowl, if desired.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* 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.
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