Curried Rice Salad

You’ll be the talk of the next potluck when you bring this retro-style Curried Rice Salad. It delivers a delicious twist on classic potato salad flavors, and has great texture, beautiful colors, and lots of nutritional value.

The fluffy rice is flavored with curry powder, combined with veggies & shredded chicken, then dressed with a mayo-based sauce. It’s always a crowd pleaser and great for gatherings or salad-for-dinner nights at home.

Straight from the 1960s

Take one look at the ingredient list for Curried Rice Salad, and you’ll know you’ve got a retro recipe—jarred pimientos, Miracle Whip, frozen peas—oh my! I’m not sure what year it actually originated, but it’s been a family staple for generations. It just wouldn’t be a gathering without it—strange ingredients and all.

Curried Rice Salad Ingredient Notes:

Rice — Use your favorite variety of white, long grain rice. (Make sure it’s NOT instant or minute rice.) Basmati or Jasmine are my favorites.

Curry powder — This is what gives the salad its bright color and unique, earthy flavor. Any brand will work, but be sure to read your label. Some varieties are more spicy than others, and some brands contain MSG or other additives that you may not want to use.

Chopped celery — I like to dice the celery pretty small for this salad—so it stays in harmony size-wise with the rice, peas, and other vegetables.

Chopped onion — A little onion adds a lot of flavor. To keep it from being too overpowering, I use purple onion. It has a milder flavor, and the color adds to the bright aesthetic. Be sure it’s finely chopped (or you’ll risk biting into a huge chunk of raw onion—and no one wants that!)

Chopped red bell pepper — This is an update to the original recipe which called for a jar of pimientos. I like the sweet crunch of fresh pepper better than the brine-y flavor of pimiento, but use what you prefer. 

Dill pickles — Use your favorite brand and again, dice them into small pieces.

Cooked chicken — Use leftover chicken, a rotisserie chicken from the store, or cook fresh chicken using your favorite method. I usually cook it in my Instant Pot.

Frozen peas — Peas add color, flavor, texture, and nutrition! Frozen peas work great. You can let them thaw a bit, but mix them into the salad while they’re still cold and firm so they don’t get smashed. 

Mayonnaise and Miracle Whip — The recipe calls for both. I’m usually team mayo, but this dish does benefit from a little Miracle Whip—it adds a yummy, tangy zing.

Helpful Tips:

• This is a great salad to make a day ahead of time. It even helps ensure plenty of time for the flavors to come together. 
• This recipe makes a huge salad! It’s great when you’re taking it to a potluck or gathering, but if you’re making it for your family at home, you can half the recipe and make it a more manageable size.
• Curried Rice Salad leftovers can be stored in an airtight container in the fridge for up to 3–4 days.

Salad Serving Suggestions:

• This is such a versatile salad. You can serve it as a main dish or colorful side dish—for lunch or for dinner.
• For a luncheon, serve Curried Rice salad on lettuce leaves for a pretty presentation.
• It makes a great dinner in the summertime when you don’t want to heat up the house by turning on the oven.
• My Baker-family cousins know it as “Super Bowl Salad” because they always have it as they watch the big game.