Broccoli-rice salad with chicken

Name: Broccoli-rice salad with chicken
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 250 g Wild rice mixture; 7-10 Tbsp Salt; 500 g Broccoli; 2-3 (approx. 250 g) Carrots; 200 g Sour cream or sour cream; 300 g Whole milk yoghurt; 1-2 TABLESPOONS White wine vinegar; 3 TSP Curry; 7-10 Tbsp white pepper; 1 pinch Sugar; 2 Chicken fillets (approx. 150 g each); 1-2 TABLESPOONS Oil; 1/2 bunch Chives

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

250 g Wild rice mixture
7-10 Tbsp Salt
500 g Broccoli
2-3 (approx. 250 g) Carrots
200 g Sour cream or sour cream
300 g Whole milk yoghurt
1-2 TABLESPOONS White wine vinegar
3 TSP Curry
7-10 Tbsp white pepper
1 pinch Sugar
2 Chicken fillets (approx. 150 g each)
1-2 TABLESPOONS Oil
1/2 bunch Chives

Directions

1
Put the rice in about 1/2 l boiling salted water. Cover and let it swell at low heat for 20-25 minutes, then let it cool down
2
Clean and wash the broccoli and cut it into small florets. Peel, wash and slice the carrots. Cover the vegetables and cook them in 1/4 l boiling salted water for 5-6 minutes. Drain, catch the vegetable water
3
Mix sour cream, yoghurt, 5-10 tablespoons of vegetable water, vinegar and curry. Season to taste with salt, pepper and sugar. Mix vegetables, rice and salad cream. Cover and let stand for about 30 minutes.
4
Wash the fillets, dab dry. Fry in hot oil for 5-7 minutes on each side. Season with salt and pepper. Leave to cool.
5
Wash the chives and chop finely. Season salad to taste. Cut the fillets into slices and arrange them on the salad. Sprinkle with chives