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Curry Rice Nut Salad

garden.fresh's picture
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.
Ingredients
  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
  Salt 1 Teaspoon
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Rice
Servings: 
8

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Average: 3.9 (16 votes)