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Spiced chicken and rice salad

 

Spiced chicken and rice salad

spiced chicken
Print Recipe
Prep Time
15 mins
Cook Time
25 mins
Calories
 
This is a great salad for a summer lunch and a brilliant dish for a packed lunch. Keep cool until you are ready to eat.
Course: Salad
Servings: 3 people

Ingredients

  • 1tbsp extra virgin olive oil
  • 1 medium red onion, peeled and finely chopped
  • 1 yellow or orange pepper, deseeded and cut into roughly 2cm chunks
  • 100g broccoli, cut into small florets and halved
  • 100g easy-cook wholegrain or brown rice (such as Uncle Ben’s)
  • 2tsp medium curry powder
  • 100g cooked and cooled skinless chicken meat
  • 100g red seedless grapes, halved
  • ½ cucumber, about 100g, cut into small chunks
  • 25g toasted flaked almonds
  • bunch fresh coriander, leaves roughly chopped
  • For the dressing:
  • 1tbsp fresh lime juice
  • 1tsp caster sugar
  • 1tsp medium curry powder
  • 1 garlic clove peeled and crushed
  • sea salt and black pepper
  • 3tbsp extra virgin olive oil

Method

Heat the oil in a large non-stick frying pan and gently fry the pepper and broccoli for 4–5 minutes, stirring occasionally until the vegetables are softened but still retain some ‘bite’.

Remove from the heat and spread onto a plate, to cool.

Half-fill a pan with water and bring to the boil. Stir in the rice and the curry powder. Return to the boil and cook for 10–15 minutes or until tender, stirring occasionally. Drain in a sieve and rinse under running water until cold. Drain well and transfer to a large bowl.

Cut the chicken into bite-sized pieces and add to the rice. Stir in the cooled vegetables, grapes, cucumber, almonds and coriander.

Make the dressing by whisking the lime juice, sugar, curry powder and garlic together with a little salt and lots of ground black pepper. Gradually whisk in the olive oil. Pour over the salad and toss well together. Keep chilled until ready to serve.

Category: Good for your Gut

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If you, like me, love risotto, check out this hand If you, like me, love risotto, check out this handy oven baked one from my book ‘Easy One Pot Without The Calories’ (swipe for the full recipe) or click on the link in my bio to take you to my chicken and mushroom risotto @bbcfood . They may not be totally authentic - but they certainly hit the spot 😋
Feeling like a break from all that festive food? T Feeling like a break from all that festive food? This roasted veg salad may be just what you need. I’ve topped it with yoghurt that I’ve strained overnight in the fridge until it’s really thick - it’s lighter than cheese and is the perfect addition to a warm salad. I’ve sprinkled the salad with a few mixed seeds, added some leaves and a drizzle of balsamic vinegar and extra virgin olive oil. An easy way to kick off a healthy 2021! 🥗
Christmas is going to be a little different this y Christmas is going to be a little different this year, but it’s never too early to start planning your food shop.
To find out how to boss your festive menus, head over to BBC Food where you’ll find my top tips for getting organised this year. 
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#christmasshopping #christmascooking #christmas2020 #bbcfood
It’s a beautiful day for a layered salad. Here's It’s a beautiful day for a layered salad. Here's one I made in the test kitchen. Eat at home or on the go. To avoid soggy leaves, put the dressing in first and the leaves last, then only toss – or tip – when you are ready to serve 🌞

#greeksalad #salad #testkitchen #healthyeating #healthyfood  #weightloss #sunshine #feelgoodfood #recipetesting
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