Indian Rice Chicken Salad
A must have in your fridge - by keeping a spoon in the bowl you will encourage your kids to dip in and out of it. Enjoy as a main meal, positively bursting with wonderful tastes and flavours.
- 25 min
- Easy
- 6 Portions
Ingredients
Long grain rice 500 g
Turmeric 5 g
Fresh Coriander 5 g
Toasted Cashews 100 g
Cucumber 60 g
Large Red Onion 240 g
Pomegranate Seeds 110 g
Black Beans 400 g
Cooked Chicken 260 g
Mango Chutney 40 g
Sunflower Oil 10 ml
Brown Sugar 10 g
Medium Curry Powder 5.5 g
Lemon Juice 30 ml
Instructions
1. Cook the rice following pack instructions but add the turmeric and 1 tsp curry powder to the cooking water. Drain well and set aside to cool.
2. Meanwhile, finely chop the coriander stalks and whisk with all the other dressing ingredients, plus seasoning.
3. Tip the rice into a big mixing bowl. Using a fork, break up any large lumps, then mix in the cashews, cucumber, onion, coriander leaves, pomegranate seeds, beans and chicken.
4. Pour over the dressing and lightly stir in.
