Indian-style rice and chicken salad

    1 hour

    In this salad, the slightly chewy texture of curried rice provides the perfect backdrop for tender chicken, crunchy vegetables and sweet grapes.

    24 people made this

    Serves: 6 

    • 1 tablespoon vegetable oil
    • 1¾ cups basmati rice, well rinsed
    • 1 onion, finely chopped
    • 1 teaspoon grated fresh ginger
    • ½ teaspoon garam masala
    • ½ teaspoon ground coriander
    • ½ teaspoon curry powder
    • 3 cups chicken or vegetable stock or water, hot
    • 1 bay leaf
    • 3 large celery stalks, chopped
    • 4 spring onions, chopped
    • 1 large carrot, peeled and grated
    • ¾ cup seedless red grapes, about 140 g, halved
    • 3⅓ cups cubed cooked chicken, about 500 g
    • 2 tablespoons roughly chopped fresh flat-leaf parsley
    • ¼ cup orange juice
    • 2 teaspoons lime juice
    • 1 tablespoon vegetable oil
    • 1 tablespoon snipped fresh chives
    • salt and freshly ground black pepper
    • TO SERVE
    • oak leaf or other soft lettuce leaves
    • toasted, roughly chopped pecans or toasted flaked almonds to garnish

    Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

    1. Heat the oil in a large saucepan over a moderate heat. Add the rice and stir to coat thoroughly, then cook, stirring frequently, for 1 minute. Add the onion, ginger, garam masala, coriander and curry powder and continue cooking for 3–4 minutes, stirring, until the onion starts to soften.
    2. Add the stock or water and bay leaf and bring to the boil. Reduce the heat, cover and simmer for about 25 minutes, or until the rice is tender. Discard the bay leaf and transfer the rice to a large bowl to cool.
    3. Meanwhile, to make the dressing, whisk together the orange and lime juices, oil and chives. Season with salt and pepper to taste.
    4. Add the celery, spring onions and carrot to the cooled rice. Reserve half the grapes and add the remainder to the rice together with the chicken and parsley. Drizzle with the dressing and turn the salad gently to combine everything.
    5. Arrange a bed of lettuce leaves on each of four plates and pile the rice salad on the lettuce. Scatter the remaining grapes over the top. Garnish with pecans or almonds, then serve.

    cook's tip

    This is a great way to use up leftover meat from a roast chicken or even a turkey.

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    Reviews in English (3)


    Beautiful, instead of the flat leaf parsley, I used chopped fresh coriander. Yum!!  -  12 Sep 2014


    So delicious. Went down a treat with coeliac friends.  -  22 Nov 2013


    Easy to make, Citrus dressing is lovely. Great for leftover chicken  -  19 Sep 2013