Bombay Chicken Salad
A creamy and refreshing chicken salad featuring a mild curry dressing, sweet bursts of mandarin orange and pineapple, and the satisfying crunch of celery and almonds. This American-style potluck classic gets extra flavor from marinating the rice before mixing.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 779 kcal
Allergen information: may contain celery, eggs, mustard, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1 cupcooked white rice, chilled
- 30 gred onion, finely minced
- 1 tbspapple cider vinegar
- 2 tbspneutral oil
- 2 tspcurry powder
- 500 gcooked chicken breast, cubed or shredded
- 2 pcscelery, finely chopped
- 170 gcanned mandarin orange, drained
- 140 gcanned pineapple chunk, drained
- 50 gsliced almond, toasted
Dressing
- 150 gmayonnaise
- 2 tbspfrench dressing
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
Equipment
measuring cups · spatula · mixing bowl · measuring spoons · cutting board · knife · whisk
The method
Step by step
- 1
In a medium bowl, combine the cooked rice, minced red onion, apple cider vinegar, neutral oil, and curry powder. Mix well to ensure the rice is evenly coated.
About 5 min
Cook’s note: Using chilled, day-old rice helps it hold its shape and not become mushy when mixed.
- 2
Cover the bowl and place it in the refrigerator to chill for at least 30 minutes. This step allows the rice to absorb the flavors.
About 1 min
- 3
While the rice is chilling, prepare the dressing. In a large mixing bowl, whisk together the mayonnaise, French dressing, salt, and black pepper until smooth.
About 2 min
- 4
To the bowl with the dressing, add the cubed chicken, chopped celery, drained mandarin oranges, and drained pineapple chunks.
About 5 min
Cook’s note: Ensure the canned fruit is well-drained to prevent the salad from becoming watery.
- 5
Remove the marinated rice from the refrigerator. Add the rice and the toasted sliced almonds to the large bowl with the other ingredients.
About 1 min
- 6
Gently fold all the components together with a spatula until everything is evenly coated in dressing. Avoid overmixing.
About 1 min
Cook’s note: For best flavor, you can let the finished salad chill for another 15-30 minutes before serving.
Per serving
Nutrition
- Calories
- 779kcal
- Protein
- 27.7g
- Carbs
- 30.8g
- Fat
- 60.8g
- Fibre
- 3.6g
- Sugar
- 11.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftovers in an airtight container in the refrigerator.
This salad is best served cold and should not be heated.
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