Apr
13

Caribbean Chicken Salad

By
Caribbean Chicken Salad
All of us get into a rut with our diet at times, eating the same salad for lunch every day. Try this chicken salad with a kick to liven up your palate and to deliver a host of antioxidants (from the fresh fruit), in addition to the fibre and B vitamins (from the brown rice).
Ingredients
(serves 2)
100g/3 ½ ozs brown rice (uncooked weight)
Half an onion
2 chicken breasts
Half fresh pineapple, chopped into chunks
Half tsp medium curry powder
1 large banana, sliced
4 tbsp natural yoghurt
2 tsp mild curry paste
1 tbsp lemon juice
1 small bag (100g/3 ½ ozs) mixed salad leaves
1 small packed of flaked coconut
Pinch of black pepper to season
Method
Bring a saucepan of water to the boil, adding the half of onion to flavour the chicken. Place both breasts in the water and turn down the water to a slow boil. Leave for 20 minutes, covered. Remove from the water and allow to cool for approximately 30 minutes.
Next, cut the chicken into bite-sized cubes.
Combine the cooked chicken, yoghurt, curry powder, curry paste and lemon juice in a bowl, cover and refrigerate for 1-2 hours.
In the meantime, cook the rice according the packet instructions (usually 40 minutes for brown rice), remove from the water, rinse with cold water, allow to cool and then refrigerate.
Remove the chicken mixture from the fridge, stir in the remaining ingredients – the banana slices and the pineapple chunks and the chilled rice – and season as needed.
Serve on top of a bed of washed lettuce and garnish with the flaked coconut.

iStock_000005332486XSmallAll of us get into a rut with our diet at times, eating the same salad for lunch every day.

Try this chicken salad with a kick to liven up your palate and to deliver a host of antioxidants (from the fresh fruit), in addition to the fibre and B vitamins (from the brown rice).

Ingredients

(serves 2)

  • 100g/3 ½ ozs brown rice (uncooked weight)
  • Half an onion
  • 2 chicken breasts
  • Half fresh pineapple, chopped into chunks
  • Half tsp medium curry powder
  • 1 large banana, sliced
  • 4 tbsp natural yoghurt
  • 2 tsp mild curry paste
  • 1 tbsp lemon juice
  • 1 small bag (100g/3 ½ ozs) mixed salad leaves
  • 1 small packed of flaked coconut
  • Pinch of black pepper to season

Method

  1. Bring a saucepan of water to the boil, adding the half of onion to flavour the chicken. Place both breasts in the water and turn down the water to a slow boil. Leave for 20 minutes, covered. Remove from the water and allow to cool for approximately 30 minutes.
  2. Next, cut the chicken into bite-sized cubes.
  3. Combine the cooked chicken, yoghurt, curry powder, curry paste and lemon juice in a bowl, cover and refrigerate for 1-2 hours.
  4. In the meantime, cook the rice according the packet instructions (usually 40 minutes for brown rice), remove from the water, rinse with cold water, allow to cool and then refrigerate.
  5. Remove the chicken mixture from the fridge, stir in the remaining ingredients – the banana slices and the pineapple chunks and the chilled rice – and season as needed.
  6. Serve on top of a bed of washed lettuce and garnish with the flaked coconut.
Categories : Recipes, Salads

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About Elaine

Elaine graduated from Trinity College with a B.Sc., (Hons) in Human Nutrition and Dietetics. She gained wide experience working as clinical nutritionist in several hospitals prior to establishing her first private dietetic clinic in 1992.

Private Practice Experience
Elaine has gained vast experience specialising in providing private individual dietetic consultations for her clients in her clinics for the past 17 years. In recent years, her main areas of interest are weight management, obesity, diabetes, heart disease and nutrition and gastro-enterology.

Elaine is an active member of the INDI and was chairperson of the Irish Nutrition and Dietetic weight management interest group from 2005 to 2007.

Dietetic and Nutrition Consultancy
Elaine has provided dietetic consultancy to a wide range of industries including private hospitals, hotels and catering companies. She has designed, piloted, implemented and coordinated workplace wellbeing programmes for several prominent companies and large international corporations.