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Curried Chicken and Rice Salad

Chicken breast tossed with spiced rice, almonds, apple, tomatoes, and broccoli for a colorful, high-protein, low GI portable lunch.

HealthyChickenRiceSaladHigh-ProteinLow Gi
Estimated Nutrition
Calories
354
kcal / serving
708 kcal total
Carbs
38.4g
per serving
76.8 g total
Fat
8.4g
per serving
16.8 g total
Protein
31.2g
per serving
62.4 g total
Cook Time
30
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits
1
piece
Eating Apple
cored, halved and thinly sliced
0.5
piece
Lemon Juice
juice only
GrainsCereals
75
g
Wholegrain Long-Grain Rice
Meat
175
g
Chicken Breast
boned and skinned
NutsSeeds
2
tsp
Medium Curry Powder
1
piece
Bay Leaf
15
g
Flaked Almonds
toasted
3
tbsp
Coriander
roughly chopped fresh
1
piece
Salt
to taste
1
piece
Black Pepper
to taste
OilsFats
1
piece
Low-Calorie Cooking Spray
Other
0.5
piece
Chicken Stock Cube
Vegetables
100
g
Long-Stem Broccoli
trimmed and cut into short lengths
1
piece
Onion
half thinly sliced, half finely chopped
100
g
Cherry Tomatoes
halved

Method

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