Poultry-Rice Salad

Name: Poultry-Rice Salad
Cook time: 45 min
Total time: 45 min
Yield: 13
Ingredients: 400 g Long grain rice, parboiled; 7-10 Tbsp Salt; 1 (1.3 kg) cooked chicken; 2 (600 g) cooked chicken breasts on the bone; 600 g colourful peppers; 1 (approx. 150 g) thick slice of boiled ham; 2-3 Garlic cloves; 200 g Salad cream dressing (16 % fat); 300 g Whole milk yoghurt; 125 ml Milk; 3-4 Tbsp Lemon juice; 7-10 Tbsp grated rind of 1/2 untreated lemon; 7-10 Tbsp Pepper; 7-10 Tbsp Lemon and parsley

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 13

400 g Long grain rice, parboiled
7-10 Tbsp Salt
1 (1.3 kg) cooked chicken
2 (600 g) cooked chicken breasts on the bone
600 g colourful peppers
1 (approx. 150 g) thick slice of boiled ham
2-3 Garlic cloves
200 g Salad cream dressing (16 % fat)
300 g Whole milk yoghurt
125 ml Milk
3-4 Tbsp Lemon juice
7-10 Tbsp grated rind of 1/2 untreated lemon
7-10 Tbsp Pepper
7-10 Tbsp Lemon and parsley

Directions

1
Put rice into 800 ml boiling salted water, cover and let it swell for about 20 minutes at low heat. Place rice on a sieve, rinse with cold water, drain and allow to cool. In the meantime, remove chicken meat from bones and skin and cut into bite-sized pieces. Clean, wash and dice the peppers. Finely dice cooked ham as well. Peel garlic and press it through a garlic press. Mix salad cream, yoghurt, garlic, milk, lemon juice and zest. Season to taste with salt and pepper. Mix rice, chicken, paprika and boiled ham with the salad dressing and let it stand for 20-30 minutes. Season again, arrange in a bowl and garnish with lemon wedges and parsley
2
With 15 people:
3
Waiting time approx. 30 minutes