🫙 From the Spice Rack
Curried Chicken & Rice Salad
2 c Cut-up cooked chicken 2 c Cold cooked rice 1 md Stalk celery, thinly sliced -(about 1/2 Cup) 1/4 c Sliced pimiento stuffed -olives 2 tb Chopped onion 3 tb Slivered almonds, toa...
maineasy
Ingredients6 items
Ingredients
- 2cup cut-up cooked chicken
- 2cup cold cooked rice
- 1medium stalk celery, thinly sliced
- 3tbsp slivered almonds, toasted
- 1/8tsp ground allspice
- 1/8tsp ground turmeric
Directions
- 1
2 c Cut-up cooked chicken 2 c Cold cooked rice 1 md Stalk celery, thinly sliced -(about 1/2 Cup) 1/4 c Sliced pimiento stuffed -olives 2 tb
- 2
Cover and refrigerate at least 4 hours but no longer than 24 hours
- 3
Mix chicken, rice, celery, olives and onion
- 4
Toss with dressing until evenly coated
- 5
Spoon onto lettuce leaves if desired
- 6
Sprinkle with almonds
- 7
Almonds To toast almonds, heat oven to 350!
- 8
Bake in ungreased pan about 10 minutes, stirring occasionally, until golden brown