FRESH RICE, CHICKEN AND PEACH SALAD

Prepare the cooked rice. Make sure you have the basmati rice and chicken breasts ready, well cooked and completely cooled.

Chop the chicken and the fruit. Cut the chicken into cubes. Slice the nectarines or peaches thinly and tear the lettuce and fresh basil leaves into pieces with your hands.

Assemble the salad.  In a salad bowl or large bowl, place the cold basmati rice, the chicken pieces, the nectarines and the lettuce. Add the basil leaves too to give it that aromatic touch.

Prepare the dressing. In a separate small bowl, vigorously mix together the cup of mayonnaise and the half cup of Mandrekas Greek yoghurt and the teaspoon of curry powder vigorously until you have a smooth, creamy sauce.

Mix and serve. Stir gently so that everything is well coated without breaking up the fruit or the rice. Serve straight away or leave it in the fridge for a little while to enjoy it nice and chilled.

The chef’s tips for the perfect fresh rice salad

To make this recipe one of your signature dishes, take note of these simple tips that will make all the difference to the texture, presentation and flavour. A good balance between ingredients, temperatures and preparation times is the key to creating a fresh, light salad full of subtle flavours.

• The key to basmati rice: When cooking the rice, cook it al dente (about 10–12 minutes) and rinse it briefly under cold water to stop it cooking further. Drain it thoroughly. This will help ensure the grains remain completely separate and don’t clump together when mixed with the yoghurt dressing. Furthermore, allowing it to cool completely before adding the rest of the ingredients will help it retain its texture better.
• Fruit firmness: Choose peaches or nectarines that give off a lovely aroma but are still firm to the touch. If they are too ripe, they will fall apart when you toss the salad and release too much juice, which will water down the dressing. Fruit at its peak will provide the perfect balance of sweetness, freshness and a slightly crunchy texture.
• If peaches are out of season, you can replace them with diced mango, mandarin segments or even a green apple (Granny Smith) cut into thin slices if you’re looking for a tangier, crunchier touch. These alternatives allow you to adapt the recipe to the season without losing its original essence.
• Make the most of your leftover chicken: This salad is the ultimate recipe for using up leftovers. You can use the remains of a roast chicken from the day before; its slightly toasty flavour will add spectacular depth to the dish. You can also add extra fresh herbs, such as basil or coriander, to bring out their flavours.
• Finally, remember to add the dressing just before serving if you want the dish to look fresher and the ingredients to retain their texture. If you prepare it in advance, store it tightly covered in the fridge and give it a gentle stir before serving.

Fancy giving it a go? Let us know how it turned out!