Rice salad with chicken fillet and curry cream

Name: Rice salad with chicken fillet and curry cream
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 Chicken filets (150 g each); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 2 TABLESPOONS Oil; 250 g Wild rice mixture; 500 g Broccoli; 250 g Carrots; 200 g Schmand; 300 g Whole milk yoghurt; 100 ml Milk; 2-3 TABLESPOONS White wine vinegar; 3 TSP Curry Powder; 1 pinch Sugar; 1 collar Chives

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 Chicken filets (150 g each)
7-10 Tbsp Salt
7-10 Tbsp white pepper
2 TABLESPOONS Oil
250 g Wild rice mixture
500 g Broccoli
250 g Carrots
200 g Schmand
300 g Whole milk yoghurt
100 ml Milk
2-3 TABLESPOONS White wine vinegar
3 TSP Curry Powder
1 pinch Sugar
1 collar Chives

Directions

1
Wash the chicken fillets and dab dry. Cut off the attached fillets and dice them. Season meat with salt and pepper. Fry breast fillets in hot oil on each side for about 5 minutes.
2
Add the chicken cubes for the last 3 minutes and fry until crisp. Let it cool down. Cook rice in boiling salted water for 18-20 minutes. In the meantime, wash and clean the broccoli and cut into small florets.
3
Peel, clean, wash and slice the carrots. Cook vegetables in boiling salted water for 6-8 minutes until al dente. Drain and rinse with cold water. Drain rice, drain and let cool down. For the salad dressing mix sour cream, yoghurt, milk, vinegar and curry.
4
Season to taste with salt, pepper and sugar. Cut the chicken breast into slices. Mix vegetables, rice, chicken cubes and salad cream together. Wash the chives, dab dry and cut into small rolls.
5
Arrange the salad with chicken breast slices and serve sprinkled with chives.