Chicken and Rice Salad

Chicken and Rice Salad

No ratings yet
Servings: 4
Calories: 541
Prep Time 35 minutes
Cook Time 25 minutes


  • 8 oz long-grain rice
  • 1 pint water
  • salt and pepper
  • 1 lb cooked chicken
  • 2 tablespoons mayonnaise
  • 1/4 pint soured cream
  • 1 tablespoon curry powder
  • 1 tablespoon oil
  • 1 tablespoon chutney
  • coriander leaves to garnish


  • Put the rice in a saucepan with the water, and a little salt. Bring to the boil, cover and reduce the heat. Simmer for about 20 minutes or until the rice is cooked and all the water has been absorbed. Fluff up the grains with a fork and leave to cool.
  • Arrange the rice in the base and to form a border round the rim of a serving dish. Dice the chicken and place in a bowl. Cook the curry powder in the oil for 2 - 3 minutes, cool and mix with the remaining ingredients, seasoning with salt and pepper to taste. Toss with the chicken and spoon over the rice.
  • Garnish with fresh coriander leaves just before serving. Accompany with a green salad.

Microwave Tip

  • Rice cooks well in the microwave. Put 225g/8oz rice, 600 ml (1 pint) water and 1 teaspoon salt in a large bowl. Cook for 15 minutes. Stand for 5 minutes then fluff up with a fork.
Calories: 541 kcal
Carbohydrates: 47 g
Protein: 33 g
Fat: 23g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 103 mg
Sodium: 228 mg
Potassium: 391 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 350 IU
Vitamin C: 1 mg
Calcium: 73 mg
Iron: 2 mg
Ingredients Chicken
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating