Fruity Tandoori rice salad
easy
45 mins
45 mins
Ingredients
- 2 double chicken fillets (approx. 300 g each)
- 3 TABLESPOONS Tandoori paste
- 250 g Long grain rice
- 7-10 Tbsp Salt
- 1 collar Spring onions
- 1 (approx. 750 g) Head Cauliflower
- 1 can(s) (425 ml) Mango
- 2 TABLESPOONS Oil
- 150 g Skimmed milk yoghurt
- 150 g Salad cream (16 % fat)
- 1 TABLESPOON white sesame
- 7-10 Tbsp possibly basil
- 7-10 Tbsp wooden skewers
Directions
- 1
Wash the chicken fillets, dab dry and cut into strips. Spread with 2 tablespoons of Tandoori paste. Cover and chill. In the meantime, prepare rice in boiling salted water according to package instructions. Clean and wash spring onions, dab dry and cut diagonally into pieces. Clean and wash the cauliflower and cut into small florets.
- 2
Cook in boiling salted water for about 5 minutes. Drain rice and cauliflower and mix with the spring onions. Drain mango and cut into cubes. Add to the vegetable rice and fold in carefully. Roll chicken strips into snails and put 3 snails on each skewer. Heat oil in a pan and fry chicken skewers in it for 8-10 minutes. Remove and sprinkle with sesame seeds. Mix yoghurt and salad cream. Mix half of the mixture with 1 tablespoon tandoori paste. Fold the tandoori salad cream in streaks into the remaining salad cream. Serve rice salad and chicken skewers together.
- 3
Heat oil in a pan and fry chicken skewers in it for 8-10 minutes. Remove and sprinkle with sesame seeds. Mix yoghurt and salad cream. Mix half of the mixture with 1 tablespoon tandoori paste. Fold the tandoori salad cream in streaks into the remaining salad cream. Serve rice salad and chicken skewers together. Garnish with basil if desired. Add the salad cream
Nutrition Facts
620 kcal
78 g
15 g
44 g
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