Source: Houston Junior League Cookbook

Cold Curried Chicken Salad
Try this great tasting curried chicken dish for your next picnic or party.
Serves: 12-15
Prep Time: 15 minutes
Cook Time: 10-15 minutes


2 cups rice, uncooked
1 cup cauliflower, uncooked, cut into 1/4-inch slices
1 bottle (8 ounces) French dressing, creamy
1 cup mayonnaise
1 tablespoon curry powder
1 tablespoon salt
1 1/2 teaspoon pepper
1/2 cup milk
6-7 cups chicken, cooked, or turkey cut in large pieces
1 cup green pepper, thin slices
2 cups celery, diagonally sliced
1 cup red onions, thinly sliced

Cook rice until just tender and chill. Toss chilled rice with cauliflower and French dressing. Refrigerate at least 2 hours. In another large bowl combine mayonnaise, curry powder, salt and pepper. Slowly stir in milk. Add chicken and toss. Refrigerate at least 2 hours. When ready to serve, combine both mixtures; add green pepper, celery and onions. Serve with the following condiments: flaked coconut, slivered almonds, pineapple cubes, currant jelly, chutney, crumbled bacon, chopped hard-cooked eggs.