Rice salad with chicken

Ingredients for 4 servings:

• 125 g rice (long grain rice)
• 200 g chicken breast fillet(s)
• 200 ml vegetable stock
• 1 mango(s)
• 100 g celery
• 2 tsp oil
• 1 tbsp curry powder
• 1 bunch of spring onions
• 150 g yogurt
• 1 tbsp lemon juice
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the rice according to the package instructions. Dice the chicken breast and let it simmer in vegetable stock for 10 minutes. Peel the mango, remove the stone from the flesh, and dice it. Clean and slice the celery, then sauté it in oil. Dust with curry powder, deglaze with 6 tablespoons of the chicken stock, and place in a bowl. Slice the white and light green parts of the spring onions diagonally. Drain the rice and rinse well. Remove the meat from the stock and mix with the mango, celery, rice, and spring onions. Combine the yogurt, lemon juice, salt, pepper, and sugar and stir to combine. Season the salad to taste and garnish with some celery leaves.