Summer Salad with Chicken and Apricots
Rice or pasta salad
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Cook Time
1 h 30 min
Servings
4
Difficulty
Easy
Prep Time
30 Min
Description
This rice salad with chicken and apricots is a real ray of sunshine on a plate! I often prepare it in summer, when the apricots are ripe and fragrant. The curry-marinated chicken adds an exotic touch, while the smoked ham adds a gourmet note. It is a complete salad, perfect for a light lunch or a picnic. The rice, fresh apricots, crunchy pepper and fragrant basil go wonderfully together. Feel free to vary the vegetables according to your desires! A real delight, easy and quick to prepare, and always pleases the whole family.
Ingredients (14 ingredients)
-
100 grain Long grain rice
-
2 piece Chicken breast
-
2 slice Smoked ham
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4 piece Apricot
-
0.25 piece Red pepper
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1 piece Onion
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Chopped basil
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Soy sauce
-
Honey
-
Cider vinegar
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Olive oil
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Curry powder
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Salt
-
Pepper
Preparation (8 steps)
Chicken marinade
In the bowl, pour 2 tablespoons of soy sauce, 1 tablespoon of honey, 1 tablespoon of olive oil and 1 tablespoon of curry powder. Mix 10 Sek./Stufe 3.
Chicken cooking
Coat the chicken breasts with this mixture. Preheat the oven to 210°C. Put the chicken in the oven for 20 minutes. Once cooked, let cool.
Dressing preparation
In the bowl, pour 5 tablespoons of olive oil, 1 tablespoon of cider vinegar, a pinch of salt and pepper. Mix 15 Sek./Stufe 2.
Rice cooking
Pour 100g of long grain rice and 500ml of salted water into the bowl. Cook respecting the cooking time indicated on the package. Use the cooking basket. Set 100°C/Stufe 4/time indicated on the package.
Rice seasoning
At the end of cooking, drain the rice. Pour half of the vinaigrette over it and mix gently with a spatula.
Ingredient preparation
Clean the apricots, remove the pits and cut the pulp into small dice. Finely chop the chicken breasts. Cut the ham into strips. Wash the pepper and cut the pulp into small dice. Finely chop the onion 3 Sek./Stufe 5.
Salad assembly
In a salad bowl, mix the rice with the apricots, chicken, ham, onion and 4 tablespoons of finely chopped basil. Moisten everything with the remaining vinaigrette, mix and sprinkle with red pepper cubes.
Refrigeration
Cover with transparent film and put in the refrigerator to take out your rice salad when serving. Let stand for at least 1 hour.
Finished cooking? Great! 🎉
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Created by
Chloe Fontaine
2
Rezepte
0
Kochbücher
Allergens
- Soy
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