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Chicken Salad Jakarta

updated

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Ingredients for 4 servings:

  • 500 g chicken breast
  • 100 g rice
  • 150 g red bell pepper(s), peeled and diced
  • 150 g bell pepper(s), green, peeled and diced
  • 2 bananas, sliced
  • 175 g yogurt
  • 3 tbsp mayonnaise
  • 2 tbsp tomato ketchup
  • 1 tbsp curry powder
  • 1 tsp ginger powder
  • Salt
  • Cayenne pepper
  • 1 pinch(s) of sugar

Instructions

Working time approx. 25 minutes; Rest period approx. 1 day; Cooking/baking time approx. 20 minutes; Total time approx. 1 day 45 minutes

Spicy rice salad

Cook the chicken fillet in well-seasoned chicken or vegetable stock and let it cool in the stock. Cook the rice and let it cool as well. Both can be done the day before. Cut the chicken fillet into small cubes and mix with the rice and bell peppers. For the dressing, combine all the ingredients and season to taste. Drizzle the dressing over the salad and fold in the banana slices. This salad also tastes great with grilled chicken.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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