Indian rice salad with chicken

Indian rice salad with chicken

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(8 ratings)

Prep: 20 mins Cook: 20 mins


Serves 6 - 8
Raid the fridge and rustle up this hearty yet healthy salad with pulses, nuts, tikka chicken and a mango curry dressing

Nutrition and extra info

Nutrition: per serving (8)

  • kcal473
  • fat9g
  • saturates2g
  • carbs76g
  • sugars15g
  • fibre5g
  • protein20g
  • salt0.4g


  • 500g bag long grain rice
  • 1 tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • small bunch coriander, leaves roughly chopped, stalks reserved
  • 100g bag toasted cashew, ½ very roughly chopped



    The seeds from the 'Cashew Apple' - a tree which bears bright orange fruit and is native…

  • 1 cucumber, deseeded and cut into chunks
  • 1 large red onion, finely chopped
  • about 110g pack pomegranate seeds



    Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…

  • 400g can black bean, drained and rinsed
  • 2 x roughly 130g packs cooked chicken tikka pieces, chopped



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • natural yogurt and mini poppadum crisps, to serve (optional)

For the dressing

  • 4 tbsp mango chutney
  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 1 tbsp brown sugar
  • 1 tbsp medium curry powder, plus 1 tsp for the rice
  • juice 1½-2 lemon, depending on size



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…


  1. Cook the rice following pack instructions but add the turmeric and 1 tsp curry powder to the cooking water. Drain well and spread on a tray lined with kitchen paper to cool.

  2. Meanwhile, finely chop the coriander stalks and whisk with all the other dressing ingredients, plus seasoning.

  3. Tip the rice into a big mixing bowl. Using a fork, break up any large lumps, then mix in the cashews, cucumber, onion, coriander leaves, pomegranate seeds, beans and chicken. Pour over the dressing and lightly stir in, then cover and keep in the fridge. Eat over the next 2 days (as long as it’s within the chicken use-by date). Keep a big spoon in the bowl so kids can easily help themselves. Top with a dollop of yogurt and add a handful of poppadum crisps, if you like.

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Comments, questions and tips

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7th Apr, 2020
Really loved this. In coronavirus lockdown so couldn't get everything, substituted chickpeas for kidney beans. Also I fried spices in v little oil before adding to water. Before adding dressing was a bit disappointed but the dressing transformed it. Definitely will make again. Might share some with LD at work...
26th Nov, 2014
I've made this several times and have had requests for the recipe from several people. Great make ahead for a BBQ and then left overs the next day. My 2 year old loves it!
2nd Mar, 2014
Served this a side for a bbq, everyone loved it. I didn't use beans and it was still quite filling. Good make-ahead dish.
17th Aug, 2013
Absolutely lovely. Tasted even better the day after. Made it last weekend, will be making again today for a buffet tomorrow.
15th Aug, 2013
Couldn't get black beans so just used kidney beans instead. Extremely tasty and not difficult to make at all. My 11 year old demanded the leftovers for tea the following night and my 82 year old mother in law took the recipe away . The yoghurt and poppadums just finished the dish off. Might make more dressing the next time.
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