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Grilled Curry Chicken & Rice Salad Recipe


If you are a curry lover then this recipe is for you. The day I made my Grilled Curry Chicken & Rice Salad Recipe, was when I had leftover grilled chicken and rice from dinner the day before and was suddenly craving a curry! This recipe is very easy to make and uses lots of fresh ingredients.

I lightened this up by using the veggie stock that was leftover from cooking my rice, instead of adding tons of mayonnaise to the mix. The small amount of mayo gives this salad a somewhat creamy texture, along with the fresh veggies that add a great crunch.

You can easily turn this into a vegetarian or vegan dish by omitting the chicken and the mayonnaise and if you cook your rice in vegetable stock it will have more flavor. Feel free to substitute any type of long grain rice for this recipe. White rice such as jasmine or basmati will work very well here also. I tried this salad cold and then warmed it gently and was as equally delicious. This was a great way to use leftovers from the day before by adding some pantry ingredients and a few fresh veggies. Enjoy!
curryricesalad
Ingredients

4 thin chicken breast filets
Olive Oil
Kosher salt & ground black pepper
1 cup (packed) fresh cilantro
1 small red bell pepper, diced
1/2 cup celery, thinly sliced
4 scallions (spring/green onions) thinly sliced
1 tbsp. turmeric
1 tbsp. ground cumin
1 tsp. ground coriander
2 tbsp. golden raisins, chopped (optional)
1/4 cup cashew nuts, chopped
4 cups yellow rice, cooked and chilled (approximately 2 cups dried)
1/4 cup cold vegetable stock or broth
1/4 cup mayonnaise (regular or light)

Method

1. First, rub the chicken all over with olive oil and sprinkle with salt and pepper, rubbing in well. Heat an indoor cast iron or large skillet over high heat on the stove top for about 3 minutes or on an outdoor grill on high for 5 minutes. Cook the chicken on each side for approximately 2-3 minutes per side. Set aside. When cool enough to handle, chop the chicken into bite-sized pieces.

2. Rinse the cilantro to remove any dirt. Pat dry with paper towels and chop. In a large bowl, combine the cilantro and the next nine ingredients and stir well. Add the grilled chicken, vegetable stock or broth and mayonnaise. Mix very well to combine. Chill in the refrigerator for at least one hour or more. Taste and add more kosher salt to your liking if necessary. Garnish with a sprig of cilantro.

Cook’s Notes

If you don’t have turmeric, cumin or ground coriander you can substitute a good yellow curry powder.
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Content copyright © 2013 by Allyson Elizabeth DŽAngelo. All rights reserved.
This content was written by Allyson Elizabeth DŽAngelo. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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