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Mom’s Curried Chicken and Rice Salad



  • 34c cooked rice (I use about 3.5 cups)
  • 2c cooked chicken, cubed or shredded
  • 1 stalk celery, diced
  • 1 green onion, sliced
  • 1 1/2c mayonnaise (I use olive oil mayo)*
  • 2 1/2 Tbsp fresh lemon juice
  • 1/2tsp curry powder
  • 1/2tsp salt
  • 1/4tsp pepper
  • 1/2c frozen peas, or more to taste
  • 1c+ salted cashews, for garnish


  1. In a large bowl, combine rice, chicken, celery, and green onion.
  2. In a small bowl, combine mayonnaise, lemon juice, curry, salt, and pepper. Stir until well mixed. Toss dressing with rice mixture until well-coated. Fold in peas.
  3. Just before serving, top with salted cashews.


*Gluten free/Dairy free notes: not all brands of mayo are gluten/dairy free, but many are. I like Kraft brand olive oil mayo. Best Foods, Earth Balance, and Hellman’s all make gluten and dairy free versions as well.