Curried Chicken and Rice Salad


This is a crunchy chicken and rice salad with an East Indian influence.

Prep Time:
15 mins
Total Time:
15 mins
6 servings


  • 3 cups cooked white rice

  • 2 cups chopped cooked chicken breast

  • ½ cup celery, sliced

  • ¼ cup green onions, chopped

  • ¼ cup chopped red bell pepper

  • 1 cup sour cream

  • ¼ cup mayonnaise

  • 3 tablespoons peach or mango chutney

  • 2 teaspoons ground curry powder

  • ¾ teaspoon seasoned salt

  • 2 tablespoons pine nuts


  1. In a large bowl, combine the rice, chicken, celery, green onions, bell peppers, sour cream, mayonnaise, chutney, curry and salt. Mix well, cover and refrigerate until chilled. Sprinkle with pine nuts before serving.

Nutrition Facts (per serving)

392 Calories
21g Fat
34g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 392
% Daily Value *
Total Fat 21g 26%
Saturated Fat 7g 37%
Cholesterol 55mg 18%
Sodium 227mg 10%
Total Carbohydrate 34g 12%
Dietary Fiber 1g 4%
Total Sugars 4g
Protein 17g
Vitamin C 12mg 58%
Calcium 70mg 5%
Iron 3mg 14%
Potassium 282mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.