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- AIA Chicken Salad with Basmati Rice and Spring Vegetables
Easy
20min
4 People
AIA Chicken Salad with Basmati Rice and Spring Vegetables
Ethnic recipe of basmati rice that accompanies the AIA Chicken Salad bites
Ingredients
4 People
500 g of AIA Chicken Salad
200 g of Basmati Rice
150 g of snap peas
1 carrot
1 piece of fresh ginger root
1 untreated lemon
40 g of sliced almonds
30 g of seed oil
Butter
Soy Sauce
Salt and pepper
Description
The Chicken Salad with basmati rice and spring vegetables is a very simple dish to make that will bring an ethnic touch to your tables. For an original and tasty first course, add a touch of ginger and a pinch of lemon: the fresh and slightly spicy taste of the dish will win everyone over. A simple recipe to make, perfect also for a romantic dinner!
Procedure
1
Clean the snap peas and cut them diagonally into small diamonds. Peel the carrot and slice it. Blanch the vegetables in salted boiling water keeping them al dente and drain them.
2
Cook the basmati rice as indicated on the package. At the end of cooking season it with a knob of butter, the juice of half a lemon and a little grated ginger. In a pan heat the oil, add the almonds and toast them with a pinch of salt for a few minutes.
3
Remove them from the pan and add the Chicken Salad. Brown over high heat, add the vegetables, the remaining ginger cut into thin slices, a few drops of soy sauce and a pinch of pepper. With the hot rice form small cups, complete the dish with the chicken salad. Sprinkle with toasted almonds and lemon wedges. Drizzle with the cooking juices.
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