Curry Rice Salad


This is a go to dish (albeit I haven’t made in a long time).  This recipe comes from my grandma Clark.  She makes it for brunches, baby showers, wedding showers, and all sorts of events.  This salad is a great way to use up leftover chicken or Turkey from Thanksgiving.  It’s also a great crowd dish because you can easily make a whole lot.

It’s simple but tastes oh so yummy!

Here’s my version of the Clark classic…enjoy!


  • 1 c. rice
  • 2 c. water
  • 1 TBSP curry powder (more or less to taste)
  • 1/2 tsp. salt (more or less to taste)
  • 1/4 c. onion, minced
  • 1 TBSP vinegar
  • 2 TBSP canola oil
  • 1 c. celery, chopped
  • 2 c. peas
  • 2 c. cooked chicken
  • 3/4 c. mayo
  • Lettuce or mixed greens
  • Other additions: sliced grapes, sliced water chestnuts, slivered almonds, or marinated artichoke hearts


  1. In a saucepan combine the uncooked rice, water, curry powder, and salt; cover and cook rice.  Once the rice is cooked add the vinegar and canola oil and stir.  Let the rice cool and then refrigerate for at least 3 hours (I usually do this step the night before).
  2. Now add the rice to a bigger bowl and add the celery, peas, chicken, and other other addins–my favorite is grapes.  Mix together and then add the mayo.  Taste and add salt, if necessary.
  3. Serve over lettuce or mixed greens.

Curry Rice Salad:


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