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
- 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).
- 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.
- Serve over lettuce or mixed greens.
Curry Rice Salad: