Chicken and curry rice salad
Nutrition per serving
A complete rice salad flavoured with curry: chicken, crunchy vegetables and raisins for a sweet and savoury touch. High in protein and easy to take with you, it is a balanced lunch that is eaten cold.
Preparation: 15 min | Cooking: 15 min | Servings: 4 | Difficulty: Easy
Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 215 kcal · 18 g protein · 25 g carbohydrate · 4 g fat
Ingredients
- 200 g cooked rice
- 2 chicken breasts
- 1 pepper
- 2 carrots
- 2 tbsp raisins
- 1 tsp curry powder
- 3 tbsp plain yoghurt
Method
- Cook the rice and leave it to cool.
- Grill the chicken and cut it into cubes.
- Chop the vegetables and make a yoghurt and curry dressing.
- Mix the rice, chicken, vegetables, raisins and dressing.
Nutritional benefits
Rice provides carbohydrate for energy, chicken lean protein, and the vegetables fibre and vitamins. The yoghurt and curry dressing replaces mayonnaise and lightens the salad. A complete, balanced and fragrant lunch, ideal for a lunchbox.
Variations and substitutions
- With brown rice for more fibre.
- With apples or pineapple (sweet touch).
- With cashew nuts.
- With tofu for a vegetarian version.
Storage and making ahead
Keeps for 3 days in the fridge: ideal for meal prep and lunchboxes.
💡 Good to know
A yoghurt and curry dressing is a great replacement for the mayonnaise in rice salads: just as creamy, but far lighter.
Related reading
Discover more high-protein recipes · healthy & balanced recipes.
The foods in this recipe: rice · chicken breasts · pepper · carrots · raisins.
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