Name: Curried Chicken Salad Rice Bowl with Apple-Carrot Slaw & Cilantro
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ cups basmati rice; 6 medium carrots; 1.02 kg chicken breasts, boneless skinless; 1 small bunch cilantro; 6 Gala apples; 1 ½ lemons; 1 cup plain Greek yogurt; 1 shallot; black pepper; curry powder; Dijon mustard; extra virgin olive oil; mayonnaise; paprika; salt; turmeric, ground

Curried Chicken Salad Rice Bowl with Apple-Carrot Slaw & CilantroCurried Chicken Salad Rice Bowl with Apple-Carrot Slaw & Cilantro — a 40-minute dinner recipe with 16 ingredients, serving 6.Ingredients

1 ½ cups basmati rice

6 medium carrots

1.02 kg chicken breasts, boneless skinless

1 small bunch cilantro

6 Gala apples

1 ½ lemons

1 cup plain Greek yogurt

1 shallot

black pepper

curry powder

Dijon mustard

extra virgin olive oil

mayonnaise

paprika

salt

turmeric, ground

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and salt, then bring the mixture to a boil over high heat.

While the water is heating, wash and dry the fresh produce.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

Meanwhile, preheat a large skillet over medium-high heat.

While the skillet heats up, cut chicken into bite-sized pieces.

Once the skillet is hot, add oil and swirl to coat the bottom. Add chicken, salt, and pepper; cook, stirring occasionally, until golden brown and cooked through, 7-8 minutes. Transfer to a plate and set aside to cool slightly.

Meanwhile, juice lemons into a large bowl. Add oil, Dijon, salt, and pepper, then whisk to combine the slaw dressing.

Using a clean cutting board, quarter, core, and medium dice apples. Add to the bowl with the slaw dressing.

Peel, trim, and coarsely grate carrots. Add to the bowl and stir to combine the slaw. Set aside.

Shave cilantro leaves off the stems; discard stems and mince the leaves. Place half in a medium bowl. (Reserve remaining cilantro for serving.)

Peel and mince shallot. Add to the bowl with the cilantro along with yogurt, mayo, and spices. Whisk to combine the curry yogurt dressing.

When the chicken is cool, add to the bowl with the curry yogurt dressing, and stir to combine.

To serve, divide rice, chicken salad, and slaw between bowls. Top with reserved cilantro and enjoy!

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