Creamy Chicken Salad with Rice and Fruits Recipe Video
Chef Walter Staib, from City Tavern in Philadelphia, makes curry chicken salad with rice and fruit using Dietz and Watson Oven Roasted Chicken.
Ingredients
Serves 6 to 8
1 medium onion, finely chopped
2 ribs celery, finely diced
1 carrot, peeled and diced
4 button mushrooms, sliced
2 tablespoons unsalted butter
2 cups long-grain white rice
4 cups (1 quart) chicken stock
2 tablespoons curry powder
1 bay leaf
1 cup watermelon, chopped
Juice of 1 lemon
1 cup papaya, diced
1 pineapple, peeled, cored and cubed
1 ½ pounds Dietz & Watson® Momma Dietz’s Oven Roasted Chicken, cubed
1 pound Dietz & Watson® Gouda
2 tablespoons mango chutney
¼ cup sour cream
1 tablespoon Worcestershire Sauce
1 tablespoon chopped fresh parsley
Salt and freshly ground white pepper, to taste
Hollowed-out watermelon, for serving
Directions
Preheat the oven to 400°F.
In a large sauté pan, cook the onion, celery, carrot and mushrooms in 1 tablespoon of the butter for 3 to 5 minutes, until the onions are translucent.
In a deep ovenproof dish, combine the sautéed vegetables, the remaining 1 tablespoon butter, rice, chicken stock, 1 tablespoon of the curry powder and bay leaf.
Cover with a lid or aluminum foil and bake for 40 minutes.
Remove from the oven and set aside to cool completely to room temperature. Place into a large mixing bowl.
Add the fruit to the rice. Add the roasted chicken, mango chutney, sour cream, Worcestershire sauce, parsley and remaining 1 tablespoon of curry powder, and toss gently to coat.
Season with the salt and white pepper and toss gently to coat.
Serve in hollowed-out watermelon.
You can visit chefskitchen for more videos like this. We have more recipes and videos there.
In a large sauté pan, cook the onion, celery, carrot and mushrooms in 1 tablespoon of the butter for 3 to 5 minutes, until the onions are translucent.
In a deep ovenproof dish, combine the sautéed vegetables, the remaining 1 tablespoon butter, rice, chicken stock, 1 tablespoon of the curry powder and bay leaf.
Cover with a lid or aluminum foil and bake for 40 minutes.
Remove from the oven and set aside to cool completely to room temperature. Place into a large mixing bowl.
Add the fruit to the rice. Add the roasted chicken, mango chutney, sour cream, Worcestershire sauce, parsley and remaining 1 tablespoon of curry powder, and toss gently to coat.
Season with the salt and white pepper and toss gently to coat.
Serve in hollowed-out watermelon.
You can visit chefskitchen for more videos like this. We have more recipes and videos there.
Editors Review
Here is a great way to use your leftovers to make a delicious salad. Watch this impressive video that shows Chef Walter Staib preparing a creamy chicken salad with rice and fruits. The video is outstanding and offers great slicing techniques and tips for an absolutely flavorful and elegant salad. Take a look...Questions, Comments and Reviews
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