A Spring favourite, perfect for when you have the girls over for lunch on the stoep, with a bottle of white wine. Make the salad the night before, then you only have to cook the chicken before serving on the day.
At only R100 for 4 servings, you don’t get more budget friendly than this. I mean where would you buy a plate of food that looks (and tastes!) this good at only R25? Go on then, invite the girls to lunch this weekend.
Curried Chicken & Rice Salad
Ingredients
- 2 tbsp Olive oil
- 4 tsp Yellow curry powder
- 1 tbsp White wine vinegar
- 4 tsp Brown sugar
- 6 tbsp Mayonnaise
- 4 cups Rice, cooked
- 250 grams Peas, cooked
- 3 stalks Celery, chopped
- 3 Spring onions, chopped
- 4 Chicken breasts
- 1 tsp Salt
- 1/2 tsp Petter
- 2 tsp Garlic powder
- 2 tsp Onion powder
- 3 tsp Yellow curry powder
Instructions
- To a small saucepan, over medium heat, add the olive oil, 4 tsp curry powder, vinegar and sugar. Bring to a simmer and allow curry powder and sugar to dissolve. Remove from heat and set aside. Once cool, add the mayonnaise and combine well.
- Combine the rice, peas, celery and spring onion, then add the sauce and combine well.
- Rub the chicken breasts with a little olive oil, then season with salt, pepper, garlic powder, onion powder and the remainder of the curry powder.
- Add the chicken to a griddle pan over high heat and cook for about 7 minutes a side until cooked through.
- Dish the salad, cut the chicken and place on top of salad. Garnish with spring onion and enjoy with a glass of white wine.
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