Malaysian Chicken Rice Salad with Pineapple, Ginger, and Curry
Salads • Malaysian
Description
Malaysian Chicken Rice Salad with Pineapple, Ginger, and Curry
Ingredients
- Wild rice 5 oz
- Rice 5 oz
- Poultry 10 oz
- Onion 1 head
- Vegetable Oil 3 tablespoons
- Canned Pineapple Chunks 1 can
- Green Peas 5 oz
- Parsley 1 bunch
- Curry 1 teaspoon
- Mayonnaise 5 oz
- Grated Ginger Root a pinch
Step-by-Step Guide
Step 1
Cook the rice, rinse it, and drizzle with 1 tablespoon of vegetable oil.
Step 2
Cut the chicken breast into small pieces and sauté in 1 tablespoon of vegetable oil, then let it cool.
Step 3
Finely chop the onion and sauté it in the remaining oil. Add the green peas, lightly sauté, and let cool.
Step 4
Cut the pineapple into cubes and mix with the rice, vegetables, and chicken. Season with salt and pepper.
Step 5
Chop the parsley. Whisk the mayonnaise and 1 tablespoon of pineapple juice with ginger and curry. Mix with parsley and dress the salad.
Step 6
Refrigerate for 30 minutes.
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