Fruity Chicken Curry Rice Salad


Healthy and fruity chicken salad

Are you looking for an exotic, spicy, and fruity salad that is easy to make and doesn’t require complicated ingredients?

Then the rice-chicken-curry salad is just right for you!

Healthy and delicious - a perfect salad

Curry and pineapple, I love it! And to make it a perfect combo, the only things missing are chicken and rice.

The smell of curry is just fantastic. Whenever I make this salad and start browning the chicken pieces in the pan, my husband comes running into the kitchen saying that it smells delicious in here – what’s going on?

It’s the contrast of the savory and spicy curry powder and the fruity and sweet pineapple that makes the Chicken-Curry-Rice salad so appealing to me. The crispy chicken and crunchy spring onions top it all off.

And by the way, the salad is also totally healthy:

  • Curry promotes digestion and is anti-inflammatory
  • Pineapple contains many trace elements and bromelain. It also inhibits inflammation, promotes blood circulation, and stimulates digestion.
  • Chicken meat is particularly low in fat and its B vitamins strengthen the immune and nervous systems
  • Rice contains just as many B vitamins that are important for the skin, nerves, and metabolism, as well as valuable complex carbohydrates – so it saturates you longer!

Perfect, isn’t it? What are you waiting for?

Let’s do the great Chicken-Curry-Rice salad.

I’m curious whether the salad tastes as delicious to you as to me!

Chicken-Curry-Rice Salad - Jennifer Vahlbruch
Chicken-Curry-Rice Salad - Jennifer Vahlbruch
Chicken-Curry-Rice Salad - Jennifer Vahlbruch
Chicken-Curry-Rice Salad - Jennifer Vahlbruch

Ingredients you need

You need these ingredients to make your healthy Chicken-Curry-Rice Salad.

Chicken-Curry-Rice Salad - Ingredients - Jennifer Vahlbruch
Chicken-Curry-Rice Salad - Jennifer Vahlbruch

Chicken-Curry-Rice Salad

Yield: 4 Servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Additional Time: 30 minutes
Total Time: 1 hour 5 minutes

Fruity Chicken-Curry-Rice Salad with green onions and pineapple - a real culinary delight!


For the salad

  • 3/4 cup (150 grams) rice, raw
  • 2 eggs, hard-boiled, cut into small cubes
  • 7 ounces (200 grams) chicken fillet, cut into small strips
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon curry powder
  • 2 tablespoons olive oil
  • 1/2 cup (40 grams) of green onions, thinly sliced
  • 4 slices of fresh pineapple, cut into small cubes (1 Cup)

For the salad dressing

  • 1/4 cup (60 grams) mayonnaise
  • 1/4 cup (60 grams) of sour cream
  • 8 tablespoons (160 milliliters) pineapple juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons curry powder
  • 1 squeeze of lemon juice
  • 1 pinch sugar


  1. Cook the rice according to the package instructions. I always take 1 part rice and 3 parts broth * and cook the rice for about 15-20 minutes until al dente.
  2. When the rice is cooked, set aside and allow it to cool.
  3. The eggs can also be hard-boiled at the same time and left to cool.
  4. In the meantime, mix the chicken strips well with salt, pepper, and curry powder and season (see picture). I always rub the spices in by hand.
  5. Now heat the olive oil in a pan and fry the chicken strips for about 4-5 minutes over medium-high heat until nice and golden brown on all sides (see picture).
  6. Set aside and allow to cool.
  7. In the meantime, cut the green onions into rings and the pineapple slices into small cubes (see picture).
  8. When the chicken breasts are cooled down, cut them into small cubes as well (see picture)
  9. Peel the eggs and cut them into cubes as well.
  10. Now mix all the ingredients for the dressing well together so that a homogeneous sauce is formed.
  11. Put the rice, chicken strips, eggs, spring onions, and pineapple cubes in a large bowl, pour 3/4 of the marinade over it and mix well.
  12. Let the salad marinate for about 30 minutes.
  13. After 30 minutes, add some more marinade to make the salad really nice and sloppy. You may have some marinade leftover.
  14. Now it's time to enjoy 🙂


* I always use broth for cooking rice for salads, instead of salt water.

Nutrition Information:
Serving Size: 4
Amount Per Serving: Calories: 412Total Fat: 15gSaturated Fat: 3.8gTrans Fat: 0.1gUnsaturated Fat: 7.9gCholesterol: 138mgSodium: 723mgCarbohydrates: 51gFiber: 3.2gSugar: 15gProtein: 18g

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Make a perfect fruity Chicken-Curry-Rice Salad

Follow these hints to make the best out of the recipe and enjoy your very own healthy and fruity rice salad with curry and chicken.

Steps 4, 5, 8

Chicken-Curry-Rice Salad - Process Meat - Jennifer Vahlbruch

Step 7

Chicken-Curry-Rice Salad - Process Pineapple - Jennifer Vahlbruch


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