Chicken Chawal Salad

Chicken Chawal Salad


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About this recipe: Have you ever had a salad with chicken, chawal, tarragon and lemon? Try it, you won't be disappointed!

Brenda Houghton

Serves: 4 

  • 4 skinned and boned chicken breasts, about 125 g each
  • 250 g basmati
  • Salt and black pepper
  • ½ cucumber, peeled and diced
  • 150 g mushrooms, cut into quarters
  • 300 g radishes, cut into quarters
  • 2 tablespoons chopped fresh chives (or green onion shoots)
  • 1 teaspoon chopped fresh tarragon
  • 5 tablespoons mayonnaise
  • Juice of 1 lemon
  • A few drops of maggi spicy sauce
  • A few drops of Worcestershire sauce
  • For the marinade
  • Grated zest of 1 lemon
  • 2 cloves garlic, crushed
  • 2 tablespoons olive oil
  • Juice of ½ lemon

Prep:1hr  ›  Cook:35min  ›  Ready in:1hr35min 

  1. Mix the marinade ingredients together in a large bowl. Add the chicken, mix well, then set it aside to marinate for 30 minutes.
  2. Meanwhile, place the rice in a saucepan with 500 ml of water and a pinch of salt. Cover, bring to the boil then reduce the heat and simmer, covered, for 20 minutes, or until tender. Transfer the rice to a large plate and leave it to cool until tepid, stirring occasionally with a fork.
  3. Heat a tawa or a nonstick frying pan over medium heat. Remove the chicken from the marinade, season and cook for 10-12 minutes, turning regularly, until it is browned and the juices run clear when pierced with a knife. Transfer the chicken to a plate to rest for 5 minutes, then dice it.
  4. In a large bowl, mix together the cooled rice, chicken, cucumber, mushrooms, radishes and herbs. Stir in the mayonnaise, lemon juice and Maggi and Worcestershire sauce. Season to taste and serve.

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