Basmati rice salad with curry chicken, apple and celery

Ingredients

For 1 serving

• Basmati rice65 g
• Chicken breast120 g
• Apple80 g
• Celery60 g
• Greek yogurt 2%60 g
• Curry powder1 teaspoon
• Raisins10 g
• Extra virgin olive oil6 g
• Lettuce40 g
• Saltto taste

Contains: lactose, celery, sulphites,

In season: September – January

Method

1. Rinse the basmati rice, add it to a pan of boiling salted water and cook over medium heat for 12 minutes, until tender; drain, rinse under cold water and drain well.
2. Meanwhile cut the chicken breast into 2 cm cubes. Heat the oil in a pan over medium-high heat and cook it with half the curry powder for 7 minutes, stirring, until golden and no longer pink inside; season with salt and let it cool slightly.
3. Mix the Greek yoghurt with the remaining curry powder and a pinch of salt until smooth.
4. Wash the apple, core it and dice it; wash the celery, remove the strings and dice it; wash and dry the lettuce.
5. Combine the rice, chicken, apple, celery and raisins, toss with the yoghurt sauce and serve on a bed of lettuce.