Curried Chicken and Brown Rice Salad Revived
Remember the old school Chicken and Rice salad that was served at many potlucks? I think it was made from a box of Rice-A-Roni and it had chicken, celery, pimentos and mayonnaise in it. Well the times have changed and so has that old school chicken and rice salad recipe…it has been REVIVED! Olive oil and lemon juice instead of mayonnaise and some other yummy ingredients added to the rice and chicken base and viola…a delicious and nutritious dinner salad that is sure to please!
Ingredients
1 ½ teaspoons olive oil
8 oz boneless skinless chicken breast cut into bite sized pieces
½ onion chopped
2 ½ teaspoons curry powder (divided)
2 cups cooked long grain brown rice
1 large red bell pepper, chopped
2-3 green onions sliced thin
½ cup raisins
1 medium apple (granny smith or fuji) cored, peeled and chopped
Dressing:
1 ½ tablespoons olive oil
1-2 tablespoons lemon juice
½ teaspoon freshly ground pepper
½-1 teaspoon sea salt
In a large pan over medium heat, add 1 ½ teaspoons olive oil, chicken pieces, chopped onion and ½ teaspoon curry powder. Saute until chicken is cooked, about 5-8 minutes. Cook brown rice according to package directions, allow 20-30 minutes. In a large bowl, combine brown rice with bell pepper, green onion, raisins and apple. In a small bowl, whisk 1 ½ tablespoons olive oil, 2 tablespoons lemon juice, remaining 1 teaspoon curry powder, salt and pepper to make dressing. Add the cooked chicken and onion sauté to the rice. Add the dressing and combine thoroughly. Serve with pita or naan bread, hummus and a place on a bed of greens if desired.
- 1 ½ teaspoons olive oil
- 8 oz boneless skinless chicken breast cut into bite sized pieces
- ½ onion chopped
- 2 ½ teaspoons curry powder (divided)
- 2 cups cooked long grain brown rice
- 1 large red bell pepper, chopped
- 2-3 green onions sliced thin
- ½ cup raisins
- 1 medium apple (granny smith or fuji) cored, peeled and chopped
- Dressing:
- 1 ½ tablespoons olive oil
- 1-2 tablespoons lemon juice
- ½ teaspoon freshly ground pepper
- ½-1 teaspoon sea salt
- In a large pan over medium heat, add 1 ½ teaspoons olive oil, chicken pieces, chopped onion and
- ½ teaspoon curry powder.
- Saute until chicken is cooked, about 5-8 minutes.
- Cook brown rice according to package directions, allow 20-30 minutes.
- In a large bowl, combine brown rice with bell pepper, green onion, raisins and apple.
- In a small bowl, whisk 1 ½ tablespoons olive oil, 2 tablespoons lemon juice, remaining 1 teaspoon curry powder, salt and pepper to make dressing.
- Add the cooked chicken and onion sauté to the rice.
- Add the dressing and combine thoroughly. Serve with pita or naan bread, hummus and a place on a bed of greens if desired.
Rachel’s favorite cookware, which we used for this recipe is made by Circulon. This can be purchased as a set or piece by piece. Rachel loves that it is dishwasher safe, it is non-stick and the tops are vented for draining your pasta or draining steamed vegetables. Rachel and her husband did hours of research and are so pleased with their decision.
What is your favorite hearty dinner salad that you love to make and take to potlucks?
