(Chicken) Rice Salad

I discovered this recipe a couple of weeks ago on the RecipeZaar site whilst looking for a salad to use up some cooked basmati rice I had in the refrigerator, and this is now the third time I've made it ... a real winner as far as we are concerned. And happily this time, borrowing Mr P's camera, I am able to share it with you all although I've gone for a vegetarian version this time leaving out the chicken.

The first time around I made this using leftover white basmati rice and it was very good. But brown rice, besides being healthier, really does lend a deliciously fragrant and nutty taste to the salad and I would recommend you use it too. In fact I used brown basmati as I find it just that bit classier and somewhat lighter in texture than regular brown rice, although I know some people may have trouble sourcing it. Also I've found that one and a half cups of rice cooks up to an awful lot of rice and I prefer to cut back to just one cup here and keep the rest of the ingredient list as is. I make the whole recipe for just the two of us and keep half back in the refrigerator for the next day, sans dressing. Also I like to plate it up on mixed salad leaves as I find just plain romaine/cos lettuce can be a bit boring. I can imagine this would also be very tasty using brown bulghur and may well give it try before the summer ends.

The recipe says the celery is optional ... I find it is one of the highlights in this salad, so unless you really don't like it I would say do make sure to include it.

This is a fabulous salad, very satifying and full of taste. I think it would also make a good addition to a buffet. If you like to prepare ahead like me this is so quick to put together and I don't see why you couldn't use leftover roast chicken if you have some to hand.

Chicken Rice Salad – Serves 4

1 1/2 cups brown rice
1 teaspoon olive oil
1 clove garlic, crushed
2 skinless chicken breasts, sliced open
1 red onion, thinly sliced
2 stalks celery, thinly sliced (optional)
1/2 cup dried apricot, sliced
1/2 cup currant
1/3 cup pistachio nut, toasted
1/4 cup fresh mint, chopped
2 oranges, peeled and cut into 8 segments each
1/2 cup French dressing (see below)
1 baby romaine lettuce, washed

Cook the rice and let it cool completely. I cook it some hours beforehand or even the day before. My method is to tip one cup of unwashed brown basmati into a pan of two cups of water that has just come to the boil, add salt to taste, cover, turn flame to low and let simmer for exactly 40 minutes. Remove from heat, fluff the rice with a fork, lay over a clean tea towel, replace lid. If you are cooking the rice to serve with a hot meal it can sit like this for 20 - 30 minutes without any problem.

Heat the oil in a large non-stick pan. Gently cook the garlic (I use two thick cloves crushed with the skin on) and chicken breasts until the chicken is cooked through, do not brown or over-cook it as this can result in the meat becoming dry. Remove the chicken from pan, let cool, then cut up into small pieces. You can do this ahead of time too.

Combine the rice, chicken pieces, onion, celery, apricots, currants, nuts, mint and oranges in a large bowl. Just before serving, stir through dressing. Arrange lettuce leaves in the base and sides of 4 bowls and spoon salad over the top. Garnish with a sprig of mint.

French Dressing – makes ¾ cup

1 tablespoon fresh lemon juice
1-2 tablespoons white wine vinegar
1/4 teaspoon dry mustard
Salt and pepper to taste
6-8 tablespoons olive oil

Mix together first 3 ingredients. Add salt and pepper. Gradually add olive oil, whisking until thickened. Can be refrigerated for up to a week. Whisk or shake to recombine.

This dressing by Nigella is also good, and the little bit of sweetness provided by the honey works very well with this salad.

Golden Honey Mustard Dressing - makes 330ml

4 tablespoons Dijon mustard
2 tablespoon honey
80ml lemon juice
250ml rapeseed or light olive oil
1 teaspoon Maldon salt or 1/2 teaspoon table salt

Put all the ingredients into a jam jar, make sure the lid's on firmly and shake like mad.