Indian Style Rice Salad

This is a great chicken salad that you can enjoy both warm or cold, just as you like. It's fairly low in fat and very easy to make.

Ingredients

• 250 g rice
• 500 g chicken filet
• 250 g fresh mushrooms
• 1 medium pineapple
• 2 tbsp. raisins
• Some tbsp. pineapple juice (or lemon juice)
• 1 tbsp. yellow curry

Dressing:

• 6 tbsp. vinegar or lemon juice
• 1/3 tsp. salt
• 1/3 tsp. sugar
• 1 pinch freshly ground black pepper
• 6 tbsp. oil

Steps

1. Cook the rice.
2. In the meantime, cut the chicken filet into pieces. Heat some oil in a pan and stir-fry the chicken for 5-10 minutes until brown. Set aside.
3. Cut the mushrooms into slices and cook them for about 5-10 minutes.
4. Cut the pineapple into pieces.
5. For the dressing, mix all the ingredients.
6. Mix rice, chicken, mushrooms, pineapple, raisins and dressing. Add pineapple juice and curry and mix well. Put the salad for at least an hour into the fridge before serving.

Serves 4.

Tip
The salad can be prepared in advance and kept in the fridge. If you are in a big hurry, you can take canned pineapple and mushrooms instead of fresh veggies. If you have some cooked chicken left, use this.

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