Ingredients for Calcutta Chicken And Rice Salad
- Cooked Rice
- Cooked Chicken
- Canned Pineapple
- Celery
- 1/4 cup mayonnaise
- Peach Preserves
- Curry Powder
- Cheddar Cheese
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How to Make Calcutta Chicken And Rice Salad
- Cook 1 cup of basmati rice according to package directions. Fluff with a fork and set aside to cool.
- In a large bowl, combine 1.5 cups cooked chicken (shredded or diced), 1 cup chopped cucumber, 1/2 cup chopped red onion, 1/2 cup chopped cilantro, 1/4 cup chopped green bell pepper, and 1/4 cup raisins.
- In a small bowl, whisk together 1/4 cup mayonnaise, 2 tablespoons lemon juice, 1 tablespoon olive oil, 1 teaspoon ground cumin, 1/2 teaspoon turmeric, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Pour the dressing over the chicken and rice mixture. Gently toss to combine.
- Taste and adjust seasonings as needed. Add more salt, pepper, lemon juice, or cumin to your liking.
- Garnish with 1/4 cup crumbled feta cheese (or your preferred cheese) before serving.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
74g
Fat
51g
Carbs
24g
