Rice salad with chicken breast

Ingredients for 8 servings:

• 2 cups Basmati
• 4 cups chicken broth
• 400 g boneless, skinless chicken breast (cut into small cubes)
• 100 g soy sprouts, fresh
• 1 jar pineapple, baby pineapple slices with juice
• 1 large red bell pepper(s) (cleaned and finely diced)
• 1 bunch of spring onions (cut into thin rings)
• 1 can coconut milk
• ½ lime(s) (juice and zest)
• ½ bunch coriander greens, chopped
• 1 piece(s) ginger, walnut-sized, peeled and finely grated
• 2 cloves garlic, crushed
• 1 sprig lemongrass, (divided and crushed)
• 3 kaffir lime leaves
• 1 tbsp curry, red Thai curry (heaped)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

fruity-spicy party salad

Cut the meat into thin strips, wash, deseed, and dice the bell peppers, crush the garlic, grate the ginger, rinse the sprouts, clean the spring onions and slice them into rings, and wash, dry, and chop the coriander. Cook the rice in the chicken stock. Bring the coconut milk to a boil with the crushed garlic cloves, red curry, lemongrass, and kaffir lime leaves. Let the chicken breast strips simmer until cooked through. Remove from the heat, remove the kaffir lime leaves, lemongrass, and garlic. Add the diced bell peppers and pineapple pieces with their juice and the bean sprouts to the coconut milk. Season with ginger and lime juice. Add the slightly shortened rice, put everything in a bowl, and mix. Cool as quickly as possible (in ice water). Sprinkle with spring onion rings and chopped coriander before serving. Great as a main course in summer, but also great as a party salad. Please take the salad out of the refrigerator at least 1 hour before serving if it is being served prepared.