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Ingredients

• 1 tablespoon vegetable oil
• 1¾ cups basmati rice, well rinsed
• 1 onion, finely chopped
• 1 teaspoon grated fresh ginger
• ½ teaspoon garam masala
• ½ teaspoon ground coriander
• ½ teaspoon curry powder
• 3 cups chicken or vegetable stock or water, hot
• 1 bay leaf
• 3 large celery stalks, chopped
• 4 spring onions, chopped
• 1 large carrot, peeled and grated
• ¾ cup seedless red grapes, about 140 g, halved
• 3â…“ cups cubed cooked chicken, about 500 g
• 2 tablespoons roughly chopped fresh flat-leaf parsley
• CITRUS DRESSING
• ¼ cup orange juice
• 2 teaspoons lime juice
• 1 tablespoon vegetable oil
• 1 tablespoon snipped fresh chives
• salt and freshly ground black pepper
• TO SERVE
• oak leaf or other soft lettuce leaves
• toasted, roughly chopped pecans or toasted flaked almonds to garnish

Description

In This Salad, The Slightly Chewy Texture Of Curried Rice Provides The Perfect Backdrop For Tender Chicken, Crunchy Vegetables And Sweet Grapes.

All Recipes Australia