Creamy Chicken Salad With Rice And Fruits
|Onion||1 Medium (Finely Chopped)|
|Celery ribs||2 (Finely Diced)|
|Carrot||1 (Peeled And Diced)|
|Button mushrooms||4 (Sliced)|
|Unsalted butter||2 Tablespoon|
|Cooked long grain white rice||2 Cup (32 tbs)|
|Chicken stock||4 Cup (64 tbs)|
|Curry powder||2 Tablespoon|
|Papaya||1 Cup (16 tbs) (Diced)|
|Pineapple||1 (Peeled, Cored And Cubed)|
|Roasted chicken||1 1⁄2 Pound (Cubed)|
|Mango chutney||2 Tablespoon|
|Sour cream||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1 Tablespoon|
|Chopped fresh parsley||1 Tablespoon|
|Freshly ground pepper||To Taste|
|Watermelon||1 (Hollowed Out Watermelon)|
Preheat the oven to 400°F.
In a large sauté pan, cook the onion, celery, carrot and mushrooms in 1 tablespoon of the butter for 3 to 5 minutes, until the onions are translucent.
In a deep ovenproof dish, combine the sautéed vegetables, the remaining 1 tablespoon butter, rice, chicken stock, 1 tablespoon of the curry powder and bay leaf.
Cover with a lid or aluminum foil and bake for 40 minutes.
Remove from the oven and set aside to cool completely to room temperature. Place into a large mixing bowl.
Add the fruit to the rice. Add the roasted chicken, mango chutney, sour cream, Worcestershire sauce, parsley and remaining 1 tablespoon of curry powder, and toss gently to coat.
Season with the salt and white pepper and toss gently to coat.
Serve in hollowed-out watermelon.
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