Curried rice and chicken salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Water or cooking broth from turkey |
| 1 | cup | Cooked leftover turkey or chicken, diced |
| 2 | tablespoons | Oil |
| 2 | teaspoons | Curry powder |
| 1 | cup | Regular long grain rice, uncooked |
| ½ | cup | (or more) salad dressing or mayonnaise |
| 3 | tablespoons | Lemon juice |
| 1 | small | Jar pimientos |
| 1 | bunch | Green onions |
| Salt and pepper | ||
Directions
Heat the oil in large saucepan and add 2 tsp. curry. Cook 2 ininutes stirring constantly) Stir in 1 cup rice and water/broth mixture. Steam 25 minutes or until rice is tender and all moisture is absorbed. Spoon into large bowl. Fold in turkey or chicken, mayonnaise or salad dressing, lemon juice, chopped pimientos, chopped green onions, salt and pepper to taste.
Chill several hours or overnight. Serve garnished with pineapp1e chunks stuffed olives and parsley.
Recipe by: Buffy McCune, Seattle Today, King-tv November 1980 Posted to MC-Recipe Digest V1 #645 by Dianne Larson Ward <dianne@...> on Jun 17, 1997