Chicken, Grape and Rice Salad recipe
ingredients
350 g (12 oz) cooked chicken meat, cut into neat pieces
4 oz (100 g) green grapes, halved and pipped
4 oz (100 g) black (Concord) grapes, halved and pipped
175 g (6 oz) boiled long grain rice
diced cucumber
sliced tomatoes
1 grated carrot
cooked peas
4 oz (100 g) green grapes, halved and pipped
4 oz (100 g) black (Concord) grapes, halved and pipped
175 g (6 oz) boiled long grain rice
diced cucumber
sliced tomatoes
1 grated carrot
cooked peas
for the lemon cream dressing
1 tablespoon oil
1 tablespoon lemon juice
1/4 teaspoon grated lemon rind
teaspoon sugar
3 tablespoons single cream
salt
1 tablespoon lemon juice
1/4 teaspoon grated lemon rind
teaspoon sugar
3 tablespoons single cream
salt
for the paprika dressing
4 to 5 tablespoons oil
2 tablespoons wine vinegar
1 teaspoon paprika
pinch of sugar
salt and pepper
2 tablespoons wine vinegar
1 teaspoon paprika
pinch of sugar
salt and pepper
for the garnish
black (Concord) grapes
tomatoes
tomatoes
method
1. Mix together the ingredients for the lemon cream dressing.
2. Add the chicken and grapes and leave to marinate for 30 minutes.
3. Combine the rice, cucumber, tomatoes, carrot and peas.
4. Mix together the ingredients for the paprika dressing and fold through the rice mixture.
5. Make a border of the rice mixture around a flat serving platter.
6. Pile the chicken mixture in the centre.
7. Garnish with grapes and tomatoes.
2. Add the chicken and grapes and leave to marinate for 30 minutes.
3. Combine the rice, cucumber, tomatoes, carrot and peas.
4. Mix together the ingredients for the paprika dressing and fold through the rice mixture.
5. Make a border of the rice mixture around a flat serving platter.
6. Pile the chicken mixture in the centre.
7. Garnish with grapes and tomatoes.
serving amount
serves 4 - 5
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more information
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