Chicken, Rice and Fruit Salad

Chicken, Rice and Fruit Salad

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Servings: 2
Calories: 718


  • 7 oz cooked chicken
  • 4 1/2 oz long grain rice
  • 1/2 chicken stock cube
  • 2 bananas
  • 1 tsp lemon juice
  • 5 oz thick set yogurt
  • 1 tbsp soured cream
  • 1 tbsp sesame oil
  • 2 tbsp white wine vinegar
  • 4 floz chicken stock with all fat removed
  • 1 onion
  • 1 small red chilli
  • 5 oz fresh pineapple peeled
  • 1-2 tsp grated fresh root ginger
  • 1 tsp curry powder
  • 1 sprig lemon balm; optional


  • Cook rice with water and stock cube in covered pan for 35 minutes over low heat until tender.
  • Cut chicken into thin strips. Peel bananas, slicing one and sprinkling with lemon juice.
  • Mash second banana and combine with yogurt, soured cream, oil, vinegar and chicken stock, stirring well to a smooth sauce.
  • Peel and finely chop onion. Cut chilli in half, remove seeds and chop finely. Cut pineapple into small cubes.
  • Mix rice with chicken, pineapple cubes, sliced banana, chopped onion and chilli, fold in yogurt sauce and season with ginger, curry powder and perhaps a little salt to taste.
  • Chop half lemon balm and stir into salad, using remaining leaves as garnish.
Calories: 718 kcal
Carbohydrates: 101 g
Protein: 36 g
Fat: 19g
Saturated Fat: 5 g
Cholesterol: 89 mg
Sodium: 446 mg
Potassium: 1167 mg
Fiber: 7 g
Sugar: 30 g
Vitamin A: 513 IU
Vitamin C: 82 mg
Calcium: 164 mg
Iron: 3 mg
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