Summary

Ingredients

• 500 g chicken breast
• 3 sachets rice
• Salt water
• 1 red pepper (s), finely diced
• 1 can tangerine (s), drained, catch the juice
• 2 small onion (s), finely diced
• 1 cup crème fraîche
• 3 tablespoon Miracel Whip Balance
• 3 teaspoons, heaped curry powder
• Vegetable broth, instant
• salt and pepper
• vinegar
• oil

Print Recipe Pin Recipe

Instructions

1. Cook the rice in salted water as usual. Cook the chicken breast in water seasoned with broth and salt, depending on its size, until the meat is cooked through. For me it took about 15 minutes. Then cut the chicken into small cubes.
2. Put the meat and rice in a bowl. Dice the drained mandarins. Add to the rice with the diced paprika and onion.
3. The basis of the delicious sauce are 1 - 2 soup ladles of the chicken boiling water and half of the tangerine water from the can. There is also a cup of creme fraîche and approx. 3 tablespoons of Miracel Whip (this can be varied depending on your taste. I use the balance variant for the `line` - even if it doesn`t matter much with the creme fraîche). Refine the whole thing with 3 heaping teaspoons of curry, salt and pepper. Add a good dash of oil and a good dash of vinegar and mix everything into a creamy, watery sauce.
4. Add the dressing to the rice in the bowl and mix all the ingredients well. Either let it cool down or eat it warm, if you like. But we also like the salad lukewarm! The salad is fresh thanks to the crunchy peppers and fruity mandarins, but friends of course also like to order it in winter.