Curried Chicken and Rice Salad

By acampman

Ingredients

• 3 1/2 C. canned chicken broth
• 2 tsp. curry powder
• 1/2 tsp. ground ginger
• 1/2 tsp. turmeric
• 2 C. converted rice
• 1/4 C. olive oil
• 1/4 C. lemon juice
• 2 C. chopped cooked chicken
• 1/2 C. dark raisins
• 1/2 C. golden raisins
• 1/2 C. chopped green bell pepper
• 1/2 C. chopped red bell pepper
• 1/2 C. mayonnaise
• 1/2 C. sour cream
• 1/2 C. slivered almonds, toasted
• Salt and freshly ground pepper

Details

Servings 8

Preparation

Step 1

In a medium-size saucepan, bring chicken stock, curry powder, ginger, turmeric, and 1 cup of water to a boil.
Add rice, cover tight, reduce heat, and simmer until rice is tender and all the liquid is absorbed, about 25 minutes.
Transfer rice to a large serving bowl.
Pour on oil and lemon juice and toss to mix.
Cover and refrigerate until cool.
Add all remaining ingredients and mix well.
Serve slightly chilled.