Caribbean Chicken Rice Salad

Ingredients

• 3 chicken breast fillets
• 3 tbsp Lime juice
• 4 tbsp soy sauce
• Cayenne pepper
• 300 g basmati rice
• 100 g crème fraîche
• 200 ml poultry stock (instant)
• 100 ml Orange Juice
• 100 ml pineapple juice
• 2 tsp fresh grated ginger
• Salt
• pepper from grinder
• 5 tbsp sesame oil
• 2 ripe mangoes
• 2 red onions
• 3 stalks celery
• 1 green bell pepper
• 1 red bell pepper

Instructions

1. 1.

   Cut the chicken breast fillets into thin strips. Mix lime juice, soy sauce and cayenne pepper; marinate covered for 1 hour. Rinse rice in a sieve, boil with double amount of lightly salted water and simmer gently for about 20 minutes until fluffy. Whisk crème fraîche with stock, orange juice, pineapple juice and ginger; fold into rice, season with salt and pepper.

2. 2.

   Remove chicken strips from the marinade, pat dry and sear in hot oil over high heat, stirring briefly until browned. Set aside. Peel mangoes, cut flesh into thin slices away from pits. Peel onions, halve lengthwise and slice thinly. Trim celery and bell peppers; wash. Slice celery thinly, dice peppers. Combine all with chicken strips and rice in a bowl and serve.