Rice Salad With Tandoori Chicken Skewers Recipe

Name: Rice Salad With Tandoori Chicken Skewers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 lb chicken breasts, cut into thin strips; 3 tbsp tandoori paste; 1/2 lb long-grain rice; 1 1/2 lb cauliflower, broken into florets; 10 None spring onions, cut on a bias; 1 lb mango, cut into cubes; 2 tbsp oil; 1 tbsp sesame seeds; 2/3 cup low-fat yogurt; 2/3 cup low-fat mayonnaise; None None fresh basil, for garnish

Servings: persons

1 1/4 lb chicken breasts, cut into thin strips
3 tbsp tandoori paste
1/2 lb long-grain rice
1 1/2 lb cauliflower, broken into florets
10 None spring onions, cut on a bias
1 lb mango, cut into cubes
2 tbsp oil
1 tbsp sesame seeds
2/3 cup low-fat yogurt
2/3 cup low-fat mayonnaise
None None fresh basil, for garnish

1
Brush the chicken with 2 tbsp tandoori paste. Cover and chill. Cook the rice in boiling salted water according to the package instructions. Cook the cauliflower in boiling salted water for 5 mins. Drain the rice and cauliflower and mix with the spring onions. Gently fold in the mango.
2
Thread the chicken strips onto wooden skewers, 3 to a skewer. Heat the oil in a frying pan and saute for 8-10 mins, until cooked through. Sprinkle with sesame seeds and remove from the heat.
3
To finish, mix the yogurt and mayonnaise together then divide evenly between 2 bowls. Add 1 tbsp tandoori paste to 1 bowl and mix. Swirl the tandoori dressing through the other bowl to form streaks. Serve the rice salad and chicken skewers garnished with basil and the tandoori dressing on the side.

1032

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/4 lb chicken breasts, cut into thin strips, 3 tbsp tandoori paste, 1/2 lb long-grain rice, 1 1/2 lb cauliflower, broken into florets, and more.

Yes, Rice Salad With Tandoori Chicken Skewers falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Rice Salad With Tandoori Chicken Skewers

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