Calcutta Chicken And Rice Salad Food

INDIAN RICE SALAD WITH CHICKEN

Steps:

• Cook the rice following pack instructions but add the turmeric and 1 tsp curry powder to the cooking water. Drain well and spread on a tray lined with kitchen paper to cool.
• Meanwhile, finely chop the coriander stalks and whisk with all the other dressing ingredients, plus seasoning.
• Tip the rice into a big mixing bowl. Using a fork, break up any large lumps, then mix in the cashews, cucumber, onion, coriander leaves, pomegranate seeds, beans and chicken. Pour over the dressing and lightly stir in, then cover and keep in the fridge. Eat over the next 2 days (as long as it's within the chicken use-by date). Keep a big spoon in the bowl so kids can easily help themselves. Top with a dollop of yogurt and add a handful of poppadum crisps, if you like.

THE BEST CHICKEN AND RICE

Steps:

• Preheat the broiler. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Toss the chicken with the paprika, 1 teaspoon salt and a few grinds of pepper in a large bowl. Place the chicken skin-side down in the skillet and cook undisturbed until the skin is golden but not too dark, 4 to 5 minutes. Remove the chicken to a plate using a metal spatula and add the remaining 1 tablespoon oil to the skillet.
• Add the carrots, celery and shallots to the skillet and cook, stirring occasionally, until softened but not yet turning golden, 4 to 5 minutes. Stir in the garlic, thyme, oregano, lemon zest, lemon juice, 1/2 teaspoon salt and a few grinds of pepper and cook just until you begin to smell the garlic, about 1 minute. Stir in the rice and cook undisturbed until lightly toasted, about 2 minutes. Pour in the broth, add 1/2 teaspoon salt and stir to combine, then add the chicken thighs back to the pan, skin-side up. Bring the liquid to a boil then cover, reduce the heat to a simmer and cook until the rice is tender and the chicken is cooked through, 15 to 20 minutes.
• Remove the lid from the pan and broil until the chicken skin is crispy and golden, 2 to 3 minutes. Sprinkle with the chives.

MEXICAN CHICKEN AND RICE SALAD

Steps:

• Mix rice, salsa, corn, beans, chicken, avocado, and cilantro together in a bowl.

CHICKEN AND RICE SALAD

Steps:

• In a large nonstick skillet, combine the wine, lemon juice, garlic and 1/4 teaspoon ginger. Bring to a boil; reduce heat. Add chicken; poach, uncovered, over medium-low heat for 15 minutes or until a thermometer reads 170°. Remove chicken from cooking liquid; cool., In a large saucepan, bring broth and remaining ginger to a boil. Stir in rice. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed and rice is tender. Fluff with a fork., Transfer to a large bowl; cool. Add the peas, onions, celery and peppers. Cut chicken into bite-size pieces; add to rice mixture and toss., Whisk the dressing ingredients; drizzle over salad and toss to coat.

CALCUTTA CHICKEN SALAD FROM THE STEINBECK HOUSE

Steps:

• Stir together all ingredients, except garnishes, very gently, smoothing out top.
• Cover with plastic wrap and refrigerate overnight.
• Serve on lettuce lined plate or on circles of peeled cantaloupe with lettuce leaves.
• Garnish as desired. Serve as a main dish with bread.

BROWN RICE SALAD WITH GRILLED CHICKEN

Steps:

• In a large bowl, combine the first eight ingredients. In a small bowl, whisk the vinegar, oil, lemon juice, salt and pepper. Pour over salad and toss to coat. Serve immediately or refrigerate. Serve in lettuce-lined bowls if desired.

CALCUTTA CHICKEN SALAD

Steps:

• Rip chicken into bite size pieces.
• Mix mayo, chutney, curry powder, and any or all of the optional ingredients.
• Combine with chicken and enjoy!

CALCUTTA CHICKEN AND RICE SALAD

Steps:

• Combine all ingredients except cheese.
• season to taste.
• garnish with cheese.