Scandi-style chicken and rice salad

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.