Jamaica Chicken and Rice Salad

Ingredients for 6 servings:

• 2 cup(s) Basmati or jasmine rice, cooked
• 2 chicken breasts, boneless, whole
• vegetable oil
• 1 sprig of celery, finely chopped
• 1 bunch of spring onions, finely chopped
• 1 red bell pepper(s), diced
• 250 g sour cream or full-fat Turkish yogurt (süzme)
• 4 tbsp mayonnaise
• 3 tbsp mango chutney
• 2 tbsp curry powder (Jamaica), recipe in my profile
• 2 tbsp celery salt
• 2 tbsp peanuts, roasted, coarsely chopped
• Parsley and/or coriander leaves, coarsely chopped, for sprinkling
• e.g. lime juice
• n. B. Rum

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 40 minutes

Chicken salad with a twist…

Season the chicken breasts with salt and pepper and quickly fry in a little vegetable oil until browned. Deglaze the pan with a little water and—to taste—a little lime juice and a good rum, and dissolve. Let cool. Mix the sour cream or yogurt, mayonnaise, and spices to make a sauce. Stir in the chopped chicken breasts, vegetables, and rice. Let it all chill for about 2 hours. Sprinkle with the chopped parsley or coriander leaves when serving. If you like it a bit spicier, you can of course add some finely chopped chilies.