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–+ servings

Curried Rice Salad

With turkey, sweet potato and cranberry this Curried Rice Salad is perfect for using up some Thanksgiving leftovers.  Make up a big bowl for visitors--or use chicken any day!  
Author: Inger
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Prep Time 20 minutes
Total Time 20 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 412 kcal

Ingredients
  

Dressing

  • 1 container 6 ounces dairy or non-dairy fruit yogurt (or add 2 T maple syrup to plain yogurt)
  • ½ cup mayonnaise vegan if you wish
  • 2 Tablespoons curry powder or to taste
  • ¼ cup prepared chutney
  • 2 tablespoons dry sherry or lime juice

Salad

  • 3 cups cubed cooked turkey or chicken or chickpeas or tempeh for vegan version
  • 3 cups cooked brown rice or pasta
  • ½ cup finely chopped celery
  • 1 cup dried cranberries or raisins see note
  • ½ cup Cilantro or parsley chopped
  • 1/3 cup nuts of your choice I used almonds
  • ¼ cup finely chopped red onion
  • 1 cup chopped pepper ripe bell, or mini-peppers
  • 1 sweet potato baked and cubed

Instructions
 

  • Whisk dressing ingredients together until well combined.
  • Mix Salad ingredients to combine, then toss with dressing.

Notes

If you have a thick cranberry sauce, this can be cubed/chunked and substituted for the dried cranberries

Nutrition

Calories: 412kcal
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.
Tried this recipe?Let us know how it was!