Malaysian Chicken Rice Salad with Pineapple, Ginger, and Curry
⏳ Time
45 minutes
🥕 Ingredients
11
🍽️ Servings
4
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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