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🍽️ Tropical Rice and Chicken Salad

341 kcal · 30 min · 4 servings

Ingredients

• 125 g long-grain rice
• 0.25 l water
• 1 tsp granulated 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 wine vinegar
• 0.125 l chicken broth (from the jar)
• 1 onion
• 1 red chili pepper
• 150 g fresh pineapple
• 1 tsp grated ginger
• 1 tsp curry powder
• salt
• iceberg lettuce
• 1 sprig lemon balm

Instructions

1. 1. Put the rice, water, and granulated broth into a pot. Cover the pot and cook the rice on low heat for 40 minutes.
2. 2. Cut the chicken meat into thin strips.
3. 3. Peel the bananas. Slice one of the bananas and drizzle it with lemon juice.
4. 4. Mix the second banana with yogurt, crème fraîche, vinegar, and chicken broth to create a smooth sauce.
5. 5. Peel the onion and chop it finely.
6. 6. Halve the pepper, remove the seeds, and cut the flesh into thin strips.
7. 7. Slice the pineapple.
8. 8. Set aside a few pineapple slices for decoration. Peel the rest of the pineapple and cut it into cubes.
9. 9. Mix the cooked rice with the chicken strips, pineapple cubes, banana slices, and chopped onion.
10. 10. Stir the banana sauce into the rice salad.
11. 11. Season the salad with grated ginger, curry powder, and salt.
12. 12. Place the salad leaves on a plate.
13. 13. Arrange the remaining banana slices and pineapple slices on the salad leaves.
14. 14. Place the rice salad in the center of the plate.
15. 15. Garnish the salad with fresh lemon balm leaves and the thin pepper strips.

Nutrition per serving

• kcal: 341
• Protein: 19 g · Fett/Fat: 8 g · Carbs: 47 g