29 January 2012

Curried Chicken and rice salad

Curried Chicken and rice salad 
(can substitute Chicken for Turkey)

Serves 2

4oz long-grain rice
4 tablespoons thick mayonnaise
2 tablespoons lemon juice
1 teaspoon curry powder
1 tablespoon chopped freash chives or spring onions
Freshly ground black pepper
1 red eating apple, cored and sliced
1/2 green pepper, cored, seeded, chopped and blanched
2 oz raisins or saltanas
6 oz cooked chicken meat, diced
1 oz flaked almonds, toasted
Watergrass sprigs to garnish

Cook the rice in boiling salted water until just tender, about 12 minutes.
Rinse, drain well and cool.
Combine the mayonnaise, 1 x 15 ml spoon (1 tablespoon) of the lemon juice, the curry powder, chives or spring onions and salt and pepper to taste.
Dip the apple slices in the remaining lemon juice, then add to the mayonnaise mixture with the green pepper, raisins or saltanas and chicken.
Fold through the rice and adjust the seasoning.
Serve on a flat dish, sprinkled with almonds and garnished with watercress.

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