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Chicken and Rice Salad

Preparation time 35 minutes,
Cooking time 25 minutes,
Calories 400 per portion

ingredients

serves 4
225 g (8 oz) long-grain rice
600 ml (1 pint) water
salt and pepper
450 g (1 lb) cooked chicken
2 tablespoons mayonnaise
150 ml (1/4 pint) soured cream
1 tablespoon curry powder
1 tablespoon oil
1 tablespoon chutney
coriander leaves to garnish

method

1. Put the rice in a saucepan with the water, and a little salt. Bring to the boil, cover and reduce the heat. Simmer for about 20 minutes or until the rice is cooked and all the water has been absorbed. Fluff up the grains with a fork and leave to cool.

2. Arrange the rice in the base and to form a border round the rim of a serving dish. Dice the chicken and place in a bowl. Cook the curry powder in the oil for 2 - 3 minutes, cool and mix with the remaining ingredients, seasoning with salt and pepper to taste. Toss with the chicken and spoon over the rice.

3. Garnish with fresh coriander leaves just before serving. Accompany with a green salad.

Microwave Tip
Rice cooks well in the microwave. Put 225g/8oz rice, 600 ml (1 pint) water and 1 teaspoon salt in a large bowl. Cook for 15 minutes. Stand for 5 minutes then fluff up with a fork.

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