Curry chicken salad on rice
This shelf-ready salad needs only warm rice to become dinner. The mayo-bound curry chicken comes studded with pineapple and raisins; pile it on rice and eat in ten minutes flat.
About 600 calories a serving, 39 g protein, 96 g carbohydrate, 4 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.
From your shelf
- 1 package curry chicken breast with rib meat salad, curry chicken (Wegmans)
Staples
- 1 cup rice
- 2 cups water
- 1 pinch salt
- Bring two cups of water and a pinch of salt to a boil in a pot. Stir in one cup of rice, cover, and reduce heat to low. Cook until the water is absorbed, about twelve minutes.
- While the rice cooks, spoon the curry chicken salad from the package into a bowl and set it at room temperature.
- Divide the rice between two bowls and top each with half the curry chicken salad. Serve at once.
Note Swap the rice for crusty bread torn into the bowl if you prefer. Leftovers keep in the fridge for two days; eat cold or reheated. Serve with a lime wedge and a green vegetable on the side.
On the label
GRILLED CHICKEN (BONELESS CHICKEN BREAST WITH RIB MEAT, WATER, POTATO STARCH, VINEGAR, SALT, MAYONNAISE (SOYBEAN OIL, WATER, EGG YOLK, DISTILLED VINEGAR, SALT, SUGAR, SPICE, LEMON JUICE CONCENTRATE, NATURAL FLAVOR, OLEORESIN OF PAPRIKA), WATER, PINEAPPLE (PINEAPPLE, PINEAPPLE JUICE, CITRIC ACID), RED PEPPER, RAISINS (RAISINS, VEGETABLE OIL [PALM AND/OR SUNFLOWER OIL]), CELERY, SOYBEAN OIL, DRIED CRANBERRIES (CRANBERRIES, SUGAR, SUNFLOWER OIL), ONION, LEMON JUICE, CURRY POWDER (TURMERIC, SPICES, SALT), MODIFIED TAPIOCA STARCH, HOT SAUCE (VINEGAR, AGED RED PEPPER, SALT), DISTILLED VINEGAR, KOSHER SALT, SPICES, NISIN PREPARATION (NISIN, SALT), TURMERIC AND ANNATTO (COLOR).
Wegmans, deli salads, serving 113 g, package 16 oz/1 lbs/454 g. Ingredients as printed on the label.
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Cooks as chicken breast, ribs, curry sauce. Half of it left? Use up the chicken breast.