Scandi-style chicken and rice salad

Scandi-style chicken and rice salad
  • Serves icon Serves 2
  • Time icon Hands-on time 25 min

Pack up this tasty Scandi-style rice salad, in tupperware, and look forward to a filling lunch on-the-go the next day.

Nutrition: per serving

Calories
531kcals
Fat
22.5g (3.6g saturated)
Protein
30.5g
Carbohydrates
50.2g (18.1g sugars)
Fibre
2.6g
Salt
0.3g
Calories
531kcals
Fat
22.5g (3.6g saturated)
Protein
30.5g
Carbohydrates
50.2g (18.1g sugars)
Fibre
2.6g
Salt
0.3g

Ingredients

  • 50g currants
  • 1 tbsp sherry vinegar
  • 1 large chicken breast
  • ½ tsp crushed caraway seeds
  • ½ tsp ground allspice
  • Salt and pepper
  • 250g pouch of steamed basmati rice,
  • ½ cucumber, peeled into ribbons
  • 25g toasted flaked almonds
  • Grated zest of 1 lemon
  • Large handful of chopped fresh herbs (dill, parsley and mint)
  • 1 tbsp olive oil
  • 1 tsp wholegrain mustard
  • 1 tbsp soured cream

Method

  1. In a bowl, soak the currants in the sherry vinegar. Slice the chicken breast all the way through the middle to create 2 thinner fillets the same size. Sprinkle with the caraway seeds, allspice and salt and pepper. Heat the olive oil in a pan and fry the chicken for 3-4 minutes on each side until golden and cooked. Cool, then shred with 2 forks.
  2. In a mixing bowl, combine the basmati rice, shredded chicken, cucumber, toasted flaked almonds, lemon zest and fresh herbs. Drain the currants, reserving the vinegar, and add to the rice.
  3. Whisk the olive oil into the reserved vinegar with the wholegrain mustard and soured cream. Add a little salt and pepper, then pour over the rice and toss together. Divide between 2 plates and serve.

delicious. tips

  1. Assemble up to a day ahead without the dressing. Toss with the dressing just before serving.

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