Light chicken-rice salad in papaya

Name: Light chicken-rice salad in papaya
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 250 g Long grain rice; 150 g Whole milk yoghurt; 150 g Salad cream dressing (20 % fat); 3 TABLESPOONS Milk; 2 TABLESPOONS White wine vinegar; 7-10 Tbsp Cayenne pepper; 1 TEASPOON Sugar; 2 Chicken fillets (approx. 125 g each); 7-10 Tbsp Pepper; 1 TABLESPOON Oil; 3 Kiwis (approx. 120 g each); 3 medium sized papayas (approx. 425 g each); 7-10 Tbsp Salad leaves and mint

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
250 g Long grain rice
150 g Whole milk yoghurt
150 g Salad cream dressing (20 % fat)
3 TABLESPOONS Milk
2 TABLESPOONS White wine vinegar
7-10 Tbsp Cayenne pepper
1 TEASPOON Sugar
2 Chicken fillets (approx. 125 g each)
7-10 Tbsp Pepper
1 TABLESPOON Oil
3 Kiwis (approx. 120 g each)
3 medium sized papayas (approx. 425 g each)
7-10 Tbsp Salad leaves and mint

Directions

1
Bring salt water to the boil. Add rice and let it swell for about 20 minutes. In the meantime, stir yoghurt, salad cream, milk and vinegar until smooth. Season to taste with salt, cayenne pepper and sugar.
2
Wash the chicken fillets, dab dry and season with salt and pepper. Heat oil in a pan and fry the chicken fillets in it for about 8 minutes on both sides at medium heat. Remove and put aside.
3
Pour the rice into a sieve, drain and allow to cool. In the meantime peel and halve the kiwis and cut them into thin slices. Halve papaya lengthwise and remove the seeds. Peel the fruit halves. Cut 1 papaya into small cubes.
4
Mix rice with yoghurt dressing. Cut the chicken filet into cubes. Fold chicken cubes, kiwi slices, except some for garnishing, and diced papaya into the rice salad. Arrange the rice salad in the papaya halves.
5
Garnish a plate as desired with lettuce leaves and kiwi slices and arrange the papaya halves on top. Garnish with mint.