Swedish Chicken and Rice Salad
- 50g currants
- 1 tbsp sherry vinegar
- 1 chicken breast
- ½ tsp each crushed caraway and allspice
- 250g cooked basmati rice
- ½ cucumber, peeled into ribbons
- 25g almond flakes, toasted
- 1 lemon, grated zest
- Handful of chopped dill, parsley and mint
- 1 tbsp olive oil
- 1 tsp wholegrain mustard
- 1 tbsp soured cream
- Tip the currants into a bowl and soak in the vinegar. Slice the chicken breast through the middle to create 2 equally-sized fillets, then sprinkle the meat with caraway, allspice and seasoning, and fry in a splash of oil for 4 mins on each side, or until cooked. Cool, then shred between 2 forks.
- Mix the rice, shredded chicken, almond flakes, cucumber, lemon zest and fresh herbs in a bowl. Drain the currants (save the vinegar) and add to the rice. Whisk the olive oil into the vinegar, stir in the mustard and cream, season to taste then toss through the rice. Divide between 2 plates and serve.
25 mins
2 serving