Chicken and Rice Salad with Pineapple and Bananas
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
4
- Ingredients
- 125 grams Long grain rice
- ¼ l water
- 1 tsp granulated Broth (from a jar)
- 200 grams cooked chicken
- 2 Banana
- 1 tsp lemon juice
- 150 grams Yogurt (0.1% fat)
- 1 Tbsp Sour cream
- 1 Tbsp sesame oil
- 2 Tbsps Wine vinegar
- ⅛ l Chicken broth (from a jar)
- 1 onion
- 1 Red chili pepper
- 150 grams fresh Pineapple
- 1 tsp grated ginger
- 1 tsp Curry powder
- salt
- Iceberg lettuce
- 1 sprig Lemon balm
Preparation steps
1.
Place rice in a pot with water and granulated broth, cover and cook over low heat for 40 minutes. Cut chicken into strips. Peel bananas, cut 1 banana into slices and sprinkle with lemon juice. Mash remaining banana with yogurt, sour cream, vinegar and chicken broth.
2.
Peel onion and finely chop. Halve chile pepper, remove seeds and cut into thin strips. Cut pineapple into slices. Reserve some pineapple slices for garnish and peel the rest. Dice the peeled pineapple. Mix rice with chicken, diced pineapple, banana slices and onion.
3.
Mix in salad dressing and season with ginger, curry and salt. Arrange lettuce leaves, banana slices and pineapple slices on a plate, add salad in the center and garnish with lemon balm leaves and chile pepper strips.
