Curry Rice Nut Salad
5 Jun 2009
Curry Rice Nut Salad is a crunchy bite for the parties. The recipe is rich with the flavors of fruits, salad oil and flaked coconut. The Curry Rice Nut Salad is served best when refrigerated for 24 hours before serving.
|Uncooked rice||1 1⁄2 Cup (24 tbs)|
|Cooked chicken/Turkey chunks||2 Cup (32 tbs)|
|Canned crushed pineapple||1 , drained|
|Salad oil||2 Tablespoon|
|Curry powder||1⁄2 Teaspoon|
|Lemon juice||1 Tablespoon|
|Flaked coconut||1⁄3 Can (3.33 oz)|
|Chopped celery||1 Cup (16 tbs)|
|Almonds||3⁄4 Cup (12 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Red wine vinegar||1 Tablespoon|
Cook rice according to package directions.
Combine chicken, rice, pineapple, salad oil, salt, curry powder and lemon juice; chill for 2 hours.
Add remaining ingredients.
Refrigerate for 2 days so flavors will have a chance to blend.
Curry Rice Nut Salad Recipe