Cold Curried Chicken Salad

Brendan Murphy on May 11, 2016

From the Dallas Junior League Cookbook. Serves 12-14.

Ingredients:

  • 2 cups uncooked rice
  • 1 cup raw cauliflower buds, chopped in 1/4″ pieces
  • 8 ounces bottled creamy French dressing
  • 1 cup mayonnaise
  • 1 tablespoon curry powder, or more
  • 1 tablespoon salt
  • 1 1/2 teaspoon pepper
  • 1/2 cup milk
  • 6-7 cups cooked chicken, diced
  • 1 cup green pepper, chopped
  • 1 cup celery, chopped
  • 1 cup red onion, chopped

Directions:

  • Toss chilled rice, cauliflower, and French Dressing. Chill in refrigerator.
  • Mix mayonnaise, curry powder, salt, and pepper. Slowly mix in milk, then chicken. Refrigerate.
  • Next day, combine rice and chicken mixtures with green pepper, celery, and onion.