Rice Salad with Chicken

Ingredients

• 125 g long grain rice
• 0.25 l water
• 1 tsp seasoned broth (from the jar)
• 200 g cooked chicken meat
• 2 Bananas
• 1 tsp lemon juice
• 150 g yogurt
• 1 tbsp sour cream
• 1 tbsp Sesame oil
• 2 tbsp white wine vinegar
• 0.125 l chicken broth (from the jar)
• 1 onion
• 1 red peppercorn
• 150 g fresh pineapple
• 1 tsp grated ginger
• 1 tsp curry powder
• Salt
• Iceberg lettuce
• 1 sprig lemon balm

Instructions

1. 1.

   Cook the rice with water and seasoned broth covered over low heat for 40 minutes. Slice the chicken meat into strips. Peel the bananas, slice one banana and drizzle with lemon juice. Mix the second banana with yogurt, sour cream, vinegar and chicken broth to make a sauce.

2. 2.

   Peel and finely chop the onion. Halve the peppercorn, remove seeds and cut into fine strips. Cut the pineapple into slices. Set aside some slices for garnish, peel the rest and dice. Combine rice with chicken, diced pineapple, banana slices and onion.

3. 3.

   Stir in the salad sauce and season with ginger, curry and salt. Arrange lettuce leaves, banana slices and pineapple slices on a plate, place the salad mixture in the center and garnish with lemon balm leaves and pepper strips.