Chutney Rice Salad Recipes

BROWN RICE SALAD

Steps:

• cook rice as directed, set aside to cool.
• whisk chutney and olive oil in a small bowl.
• add apples, ccelery, raisins and almonds to the rice, drizzle with chutney mixture, season with salt& pepper to taste.

CHUTNEY RICE SALAD

Steps:

• In a small bowl, combine chutney, oil, lemon juice and gingerroot, blending well to combine.
• In a large serving bowl, mix the rice, apple, celery, onions, dried fruit and almonds.
• Toss with the dressing, mixing well.
• Refrigerate for at least 1 hour before serving.

INDIAN RICE SALAD WITH CHICKEN

Steps:

• Cook the rice following pack instructions but add the turmeric and 1 tsp curry powder to the cooking water. Drain well and spread on a tray lined with kitchen paper to cool.
• Meanwhile, finely chop the coriander stalks and whisk with all the other dressing ingredients, plus seasoning.
• Tip the rice into a big mixing bowl. Using a fork, break up any large lumps, then mix in the cashews, cucumber, onion, coriander leaves, pomegranate seeds, beans and chicken. Pour over the dressing and lightly stir in, then cover and keep in the fridge. Eat over the next 2 days (as long as it's within the chicken use-by date). Keep a big spoon in the bowl so kids can easily help themselves. Top with a dollop of yogurt and add a handful of poppadum crisps, if you like.

CHUTNEY CHICKEN SALAD

Steps:

• Season chicken breasts generously with salt and pepper; place in a large skillet and add 1/2 inch of water. Simmer, covered, over medium-low heat until chicken is opaque throughout, 15 to 20 minutes; remove chicken from skillet. When cool enough to handle, shred chicken with fingers, discarding skin and bones; chill until room temperature.
• In a large bowl, whisk together sour cream, mayonnaise, chutney, and mustard.
• Add chicken, scallions, and raisins; season with salt and pepper and stir to combine.

BROWN RICE CHUTNEY SALAD

Steps:

• In a large bowl, whisk the first six ingredients. Add the rice, carrots, cranberries, red pepper and green onions; toss to coat. Cover and refrigerate for several hours., Just before serving, add spinach and apple; toss to combine. Sprinkle with cashews.