Indian Rice Salad

I love a meal like this. It works for lunch or dinner, and you can pack it into a picnic 🙂


Serves 3-4 (as a main but many more as a summer salad)




  • 300g brown rice


  • 1tsp each of turmeric and curry powder


  • 2 cooked chicken breasts


  • 1 carton black beans, drained


  • 50g cashew nuts, chopped


  • ½ pomegranate seeds


  • Dressing – 2tbsp mango chutney


  • 1tbsp oil


  • 1/2tbsp curry powder


  • 1 lemon, juiced


  1. Mix all the dressing ingredient together and set aside.
  2. Put the rice on to cook according to instructions, adding the turmeric and curry powder to the water. When ready, drain and tip into a big mixing bowl.
  3. Rinse the beans and stir through, along with the nuts and pomegranate seeds.
  4. Pour over the dressing and mix through. Serve warm or cold with lettuce wraps or wholemeal wraps.

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