A delightful tropical-inspired rice salad with a hint of curry, perfect for a refreshing meal.
In a large mixing bowl, combine the cooled rice, shredded chicken, diced pineapple, chopped celery, and diced green pepper.
Ensure the rice is completely cooled to prevent it from becoming mushy.
In a separate small bowl, mix together the mayonnaise, curry powder, and peach preserves until smooth.
Adjust the curry powder to your taste preference for a milder or spicier dressing.
Pour the dressing over the salad mixture and gently toss until everything is evenly coated.
Toss gently to avoid breaking the ingredients.
Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld.
Chilling enhances the flavor and texture of the salad.
Before serving, sprinkle the grated cheddar cheese on top for a finishing touch.
Serve with a side of fresh greens for a complete meal.
