Chicken Rice Salad

Introduction : This leaf salad is good to take to work or possibly for a picnic. It can also be eaten warm as a main course.

If you are in a hurry, you can also cook the salad with half a grilled chicken from the snack bar and almond slivers. It tastes even nuttier if you sprinkle 2 tbsp of shredded coconut on top.

Preparation : Preheat the electric stove to 225 °C. Season the chicken legs with salt and season with pepper, brush with oil. Roast on the grill rack over the juice pan in the stove for about half an hour. (Gas: level 4). In the meantime, cook the long grain rice until tender.

Remove the well-done chicken legs from the stove and cool briefly. Later, remove the meat from the bone and cut into bite-sized pieces. Season heartily with salt and pepper.

Blanch (scald) the almond kernels with boiling hot water and steep briefly. Rinse with cold water, skin and chop coarsely. Remove the skin from the banana, cut in half lengthwise and slice.

Drain the long grain rice well and mix it with the chicken, the banana pieces and the raisins in a baking bowl.

Crush the coriander and cumin in a mortar, mix with curry powder, salt and pepper and stir into the whipped cream. Pour over the leaf salad, mix well and refrigerate until ready to serve.

Coriander

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