Colorful poultry rice salad

Name: Colorful poultry rice salad
Cook time: 45 min
Total time: 45 min
Yield: 13
Ingredients: 400 g Long grain rice; 7-10 Tbsp salt, pepper, sweet paprika; 1 cooked chicken and; 2 cooked -breasts (see soup); 600 g Peppers; 1 (150 g) thick slice of cooked ham; 200 g light salad cream; 300 g Whole milk yoghurt; 1/8 l Milk; 3-4 Tbsp Lemon juice; 7-10 Tbsp grated rind of; 1/2 untreated lemon; 7-10 Tbsp Lemon and parsley; 7-10 Tbsp to garnish

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 13

400 g Long grain rice
7-10 Tbsp salt, pepper, sweet paprika
1 cooked chicken and
2 cooked -breasts (see soup)
600 g Peppers
1 (150 g) thick slice of cooked ham
200 g light salad cream
300 g Whole milk yoghurt
1/8 l Milk
3-4 Tbsp Lemon juice
7-10 Tbsp grated rind of
1/2 untreated lemon
7-10 Tbsp Lemon and parsley
7-10 Tbsp to garnish

Directions

1
Heat the remaining raspberries, puree and pass through a sieve, squeeze out the gelatine and stir into the puree. Whip the rest of the cream until stiff, add vanilla sugar and spread on the cake. Let the raspberry puree cool down a bit, put it into a small plastic bag, cut off a small corner.
2
Remove the chicken meat from the bone and skin and cut into small pieces. Clean, wash and finely chop the peppers. Dice ham
3
Mix salad cream, yoghurt, milk, lemon juice and zest. Season to taste with salt, pepper and sweet paprika. Mix rice, meat, paprika, ham and salad dressing. Let the salad steep for at least 30 minutes. Season again. Arrange and possibly garnish