Chicken Mayonnaise Rice Salad Recipe
The salad introduces rice in a completely different style. Chicken and rice just got better. The dish gives a twist to the traditional cuisines and brings out the best in them. Furthermore, it is a complete meal and guarantees a satisfied tummy.
The recipe is tailored to 4 servings but you can increase the ingredients in the right proportion for more. Bursting with flavor and nutrients, the salad is a must try for people who find joy in good food. Get the ingredients and start cooking because each day is special and deserves to be celebrated. Our step by step guide provides the detailed recipe.
Serving size: 4 person
Preparation time: 1 hour 35 minutes
Utensils needed: mixing bowl, saucepan, frying pan, salad bowl
Nutrition:
Calories: 1150
Fat: 59 g
Cholesterol: 195 mg
Ingredients:
–4 skinned and boned chicken breasts, about 125 g (4½ oz) each
-250 g (9 oz) long-grain white rice
-Salt and black pepper
-½ cucumber, peeled and diced
-150 g (5½ oz) button mushrooms, cut into quarters
-300 g (10½ oz) radishes, cut into quarters
-2 tablespoons chopped fresh chives
-1 teaspoon chopped fresh tarragon
-5 tablespoons low-fat mayonnaise
-Juice of 1 lemon
-A few drops of Tabasco sauce
-A few drops of Worcestershire sauce
For the marinade:
-Grated zest of 1 lemon
-2 cloves garlic, crushed
-2 tablespoons olive oil
-Juice of ½ lemon
Instructions
-
1
Make the marinade first. In a bowl large enough to hold all the chicken, mix together the ingredients. Dip the chicken breasts into it and coat well. Let them marinate for 35 minutes.
-
2
Cook the rice now. Add it to 500ml water in a saucepan with a pinch of salt. When the water comes to boil, reduce the heat and let the rice simmer for another twenty minutes. Remove from heat and drain it into a large bowl to cool down.
-
3
Coming to the chicken, heat the frying pan. You can also use the grill. Season the chicken and cook it in the pan for around fifteen minutes or when the skin is browned and you are sure that it is cooked through. Transfer the chicken to a plate and cut it into cubes or bite sized pieces.
-
4
Add the chicken, cucumber, mushrooms, radishes and herbs to the rice in the bowl. The rice should be cool by now. Mix well and stir in the mayonnaise, lemon juice and Tabasco and Worcestershire sauce. Serve immediately.
 each
-250 g (9 oz) long-grain white rice
-Salt and black pepper
-½ cucumber, peeled and diced
-150 g (5½ oz) button mushrooms, cut into quarters
-300 g (10½ oz) radishes, cut into quarters
-2 tablespoons chopped fresh chives
-1 teaspoon chopped fresh tarragon
-5 tablespoons low-fat mayonnaise
-Juice of 1 lemon
-A few drops of Tabasco sauce
-A few drops of Worcestershire sauce
For the marinade:
-Grated zest of 1 lemon
-2 cloves garlic, crushed
-2 tablespoons olive oil
-Juice of ½ lemonNext%20stop%3A%20Pinterest "Pin It")
