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Basmati rice chicken breasts canola oil lemon curry powder cumin mango celery stalks green grapes scallions cashews kosher salt
Viewed: 33 - Published at: 5 years agoIngredients
- 4 cups cooked brown or white basmati rice, cooled
- 2 boneless/skinless chicken breasts, cooked and cooled
- 1 1/2 cups canola oil-based mayo
- zest and juice of one Meyer lemon or any organic lemon
- 3 tablespoons mild curry powder
- 1 teaspoon cumin
- 1/4 cup mango chutney
- 2 celery stalks, chopped
- 1 cup seedless green grapes, cut into halves
- 4 scallions, chopped, white and light green portions
- 1/2 cup whole cashews, toasted
- kosher salt and ground black pepper
Method
- In a small skillet, toast the cashews and set aside.
- In a large bowl, combine cooked rice with mayo, lemon zest and lemon juice.
- Shred the chicken into pieces and add to rice mixture.
- Stir in the curry, cumin and chutney. Mix well. Add the celery, grapes and scallions.
- Salt and pepper to taste. Chill salad for at least 4 hours. Check seasoning. Chop cashews.
- Serve salad on top of fresh greens. Top each portion with some chopped cashews.
