Go Back
Curried Rice Salad in a red serving bowl with a wooden serving spoon

Curried Rice Salad

This potluck pleaser delivers a delicious twist on classic potato-salad flavors, and has great texture, beautiful colors, and lots of nutritional value.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients
  

  • 1 tablespoon curry powder
  • 3 cups uncooked rice not instant
  • 2 cups chopped celery
  • 1 cup chopped red bell pepper
  • 1 cup chopped dill pickles
  • 1 cup chopped purple onion
  • 4 cups diced or shredded chicken cooked
  • 3 cups frozen peas
  • 2 cups mayonnaise
  • 1 cup Miracle Whip
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Instructions
 

  • Rinse rice until water runs clear
  • In a large pot, cook rice according to your package instructions, adding curry powder to the water. Be careful to not overcook—al dente is best.
  • Once the rice is cooked, immediately transfer to a large bowl to help lower the temperature. (This is so it doesn't continue cooking and get mushy and stuck together.)
  • While rice is cooling, chop the celery, red pepper, dill pickles, onion, and chicken
  • When rice is cool, add chopped vegetables, chicken, and peas. Mix well.
  • Make dressing in a small bowl by mixing together mayonnaise, Miracle Whip, salt, and pepper
  • If the dressing seems thick, thin it with a little dill pickle juice
  • Pour dressing over the salad; toss gently to coat all ingredients
  • Taste, and season with more salt and pepper if necessary
  • Chill before serving