Rice with Bean Chicken Salad

Ingredients

• 250 g rice
• 500 ml vegetable broth
• 1 pinch saffron
• Salt
• Cayenne pepper
• 2 Tomatoes
• 1 green bell pepper
• 1 small onion
• Salt
• Lemon juice
• Tabasco
• 100 g iceberg lettuce
• 1 yellow bell pepper
• 300 g black beans (cooked)
• 400 g chicken breast fillet
• 2 tbsp honey
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• Salt
• Pepper
• 150 g Sour cream
• 150 g yogurt
• 1 tbsp Lemon Juice
• 1 Garlic clove
• 3 tbsp chopped coriander

Instructions

1. 1.

   Wash the rice in a sieve under running water, then bring to a boil with just under twice the amount of vegetable broth. Add saffron and cover over low heat for about 20 minutes until it absorbs. Season the rice with salt and cayenne pepper and let cool.

2. 2.

   For the salsa, wash the tomatoes, halve them, remove seeds, and dice. Wash the bell pepper, trim, halve, deseed, peel off the white skin, and dice finely. Peel the onion, halve, and dice finely as well. Mix all salsa ingredients and season with salt, lemon juice, and Tabasco.

3. 3.

   Slice the iceberg lettuce into strips, wash, and pat dry. Wash the yellow bell pepper, trim, halve, deseed, and cut into thin strips.

4. 4.

   Cut the chicken meat into cubes, marinate with honey and vinegar. Heat oil in a grill pan, sear the chicken cubes quickly, and season with salt and pepper.

5. 5.

   For the salad sauce whisk sour cream with yogurt and lemon juice until smooth. Peel and finely chop the garlic clove, add it with coriander to the sauce, and season with salt and pepper.

6. 6.

   Distribute rice onto four salad bowls. Arrange lettuce and beans over the rice. Spoon some salsa onto the salad, put the rest in a small bowl. Sprinkle chicken over the salad. Serve the salad sauce in an extra bowl and garnish with a bit of coriander.