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Pilaf And Curried Chicken Salad

Salad.Dominion's picture
Ingredients
  Vegetable oil 1 Tablespoon
  Onion 1 Medium, chopped
  Long grain white rice 1 1⁄4 Cup (20 tbs) (Uncooked)
  Water/Chicken stock 2 1⁄2 Cup (40 tbs)
  Raisins 1⁄3 Cup (5.33 tbs)
  Dried apricots 1⁄3 Cup (5.33 tbs), chopped
  Walnuts 1⁄2 Cup (8 tbs), chopped
  Cinnamon stick/A pinch of ground cinnamon 1
  Bay leaf 1
  Salt To Taste
  Freshly ground pepper To Taste
  Oil vinegar dressing/Prepared dressing 1⁄2 Cup (8 tbs)
  Cooked chicken 1 1⁄2 Cup (24 tbs), chopped
  Paprika To Taste
Directions

MAKING
1) Heat oil in a large saucepan, add onion and sauté for 5 minutes.
2) Stir in rice and cook for 1 minute, stirring.
3) Add water or stock.
4) Mix raisins, apricots, walnuts, cinnamon, bay leaf, salt, and pepper.
5) Boil the mixture. Cover and simmer for 20 minutes until rice is cooked and water evaporated.
6) Remove cinnamon stick and bay leaf.
7) Add dressing and mix with pilaf mixture.
8) Press pilaf mixture into a 1-quart ring mold.
9) Cover and refrigerate until chilled or up to 24 hours.
10) In a medium bowl, add chicken and Curry Dressing.
11) Cover and refrigerate until chilled or up to 24 hours.

SERVING
12) To serve, on a large serving plate reverse the pilaf ring and remove mold.
13) Fill the center of ring with curried chicken.
14) Sprinkle with paprika.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Fusion
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Ingredient: 
Chicken
Interest: 
Gourmet
Preparation Time: 
40 Minutes
Cook Time: 
25 Minutes
Ready In: 
65 Minutes
Servings: 
5

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