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Chicken and Rice Salad, with sliced almonds and lemon

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Author Topic: Chicken and Rice Salad, with sliced almonds and lemon  (Read 202 times)
TEAM MUSLIM VILLA The Avid Reader | Mom of 3 cute rascals
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« on: March 05, 2008, 11:42:49 pm »

This is a low carb no-bake dish. I'll mention the nutritional break-up later. It's light and enjoyable, tastes much like some those exquisite dishes you would expect in a pricey Lebanese or Persian restaurant. This very unique salad is a main dish. It can be accompanied with soup, boiled potatoes and bread sticks. My family loves the traditional home-made lentil soup with it. However, you can also prepare your favourite canned soup or Knorr's soups that come in cartons or packets.

Here are the ingredients and preparation method.

Items needed

One quarter cup sliced almonds
2 tablespoon raisins
1 tablespoonful lemon juice
Ground pepper
1 tablespoonful oil
1 and a half cups frozen green peas
1 cup long grain rice (preferably Basmati rice)
1 pound (or little more) boneless, skinless chicken breasts - Halal
6 spring onions chopped, including green tops
1 teaspoon corriander paste
2 teaspoon garlic & ginger paste
Any dressing of your choice


In a small frying pan, toast the nuts over moderately low heat, stirring frequently, until they are golden brown, about 5 minutes.

In a small bowl whisk together lemon juice, salt, pepper and add oil slowly. Keep whisking for a little while.

Boil the frozen peas in a pot of salted water for about 5 minutes till just barely tender. Drain and keep aside in a large bowl.

Then, boil the rice in a pot until tender, about 15 minutes. Drain and put it back in the same pot. Cover and keep warm.

Next step, put the chicken pieces in a cooking pot and sprinkle with salt and pepper. Fill this pot with 1/4 inch of water and simmer over low heat, turning the chicken a few times till cooked through. It will take at least 30 minutes to get fully cooked. Maybe a bit longer. When cooked, remove from cooker and cool. Then cut into approximately 1/2 inch chunks.

Finally, into the large bowl where you've kept the boiled green peas, add the roasted nuts, boiled rice, chicken chunks, raisins, chopped green onions, corriander paste, whisked lemon juice mixture and dressing of your choice. Mix very gently with a wooden spoon. Makes 4 servings.

Do not use too much dressing for that would make the salad rich and high in calories. Try to keep it on the drier side.

Nutritional Information

This salad would contain per serving approximately:

Calories: 975
Carbohydrates: 99 g
Dietary Fiber: 5 g
Fat: 40 g
Protein: 40 g
Sugars: 15 g

Enjoy! teethsmile

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TEAM MUSLIM VILLA The Avid Reader | Mom of 3 cute rascals
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« Reply #1 on: March 05, 2008, 11:45:30 pm »

P.S. .. regarding the use of 1 tablespoon oil, it can be the usual corn or canola oil.  Some prefer olive oil.  I like to use my regualar corn oil. 
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