Home » curried chicken & rice salad
Curried chicken salad

curried chicken & rice salad

A Spring favourite, perfect for when you have the girls over for lunch on the stoep, with a bottle of white wine. Make the salad the night before, then you only have to cook the chicken before serving on the day. ⁣

At only R100 for 4 servings, you don’t get more budget friendly than this. I mean where would you buy a plate of food that looks (and tastes!) this good at only R25? ⁣Go on then, invite the girls to lunch this weekend.

Curried Chicken & Rice Salad

Author: Natasha Marais
Course Main Course
Cuisine South African
Servings 4


  • 2 tbsp Olive oil
  • 4 tsp Yellow curry powder
  • 1 tbsp White wine vinegar
  • 4 tsp Brown sugar
  • 6 tbsp Mayonnaise
  • 4 cups Rice, cooked
  • 250 grams Peas, cooked
  • 3 stalks Celery, chopped
  • 3 Spring onions, chopped
  • 4 Chicken breasts
  • 1 tsp Salt
  • 1/2 tsp Petter
  • 2 tsp Garlic powder
  • 2 tsp Onion powder
  • 3 tsp Yellow curry powder


  • To a small saucepan, over medium heat, add the olive oil, 4 tsp curry powder, vinegar and sugar. Bring to a simmer and allow curry powder and sugar to dissolve. Remove from heat and set aside. Once cool, add the mayonnaise and combine well.
  • Combine the rice, peas, celery and spring onion, then add the sauce and combine well.
  • Rub the chicken breasts with a little olive oil, then season with salt, pepper, garlic powder, onion powder and the remainder of the curry powder.
  • Add the chicken to a griddle pan over high heat and cook for about 7 minutes a side until cooked through.
  • Dish the salad, cut the chicken and place on top of salad. Garnish with spring onion and enjoy with a glass of white wine.
Keyword Chicken, Curry chicken, Curry chicken salad, Rice Salad, Salad

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating