CURRIED CHICKEN SALAD WITH RICE

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Contributed by Valerie Bibb
  • 3 c. cold cooked rice
  • 2 c. cubed cooked chicken (chilled)
  • 1 c. sliced celery stalks
  • 1/2 c. green bell pepper, chopped
  • 1 (15-1/2 oz.) can pineapple chunks, drained
  • 1 c. light mayonnaise
  • 1/4 t. salt
  • 3/4 t. curry powder
  • 1/4 t. ginger powder
  • salad greens
  • 1/4 c. bacon bits
  • 2 tomatoes, cut into wedges
Mix rice, chicken, celery, green pepper, and pineapple together in a large bowl. 

In a smaller bowl, mix the mayonnaise, salt, curry, and ginger until combined. Add to chicken mixture. 

Cover and refrigerate for 2 hours to blend the flavors. 

Spoon chicken mixture onto salad greens. Sprinkle with bacon bits and garnish with tomato wedges. I have added a tin of mango, chopped, and La Choy noodles for crunch.



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