RICE AND CHICKEN SALAD

This make ahead salad is simple to prepare. Yet special enough for guests.
Chicken

Chicken - 1 kg
Water - 21/2 cup
Salt - to taste
Pepper - 1 tablespoon
Green capsicum - 1
Red capsicum - 1
Refined oil - 1 tablespoon
Juice of lime - 1
Mustard powder - 1/2 tablespoon

Rice

Refined oil - 2 tbsp
Rice - 1 cup
Curry powder - 2 tablespoon
Mayonnaise - 1/2 cup
Lime juice - 1/4 cup
Lettuce leaves
Roasted cashewnuts - 10
Raisins - 15

Cut up the chiken in pieces. Pressure cook with the water, salt and pepper for 10 minutes. Strain and reserve stock. Debone and cut up the chicken flesh in bite sized pieces.

Deseed and dice both the capsicums. Add to cooked chicken alongwith 1 tbsp oil, lime juice, mustard powder and little salt. Cover and chill to blend flavours.

Heat 2 tbsp oil in a large saucepan, saute the rice and curry powder for 2 minutes. Add the stock, heated and 1/2 tsp. salt.Cover and cook on low heat till the rice is done and liquid absorbed.

Spoon the rice in a large bowl white still hot. Fold in the mayonnaise and lime juice. Cover and chill to blend flavours.

Line a salad bowl with lettuce leaves. Just before serving mix the chicken and rice together. Spoon the rice salad onto a platter.

Garnish with roasted cashewnuts and raisins.

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