Chicken Rice Salad

Bring the soup with the curry to the boil in a small frying pan, add the chicken breasts, they should be just covered with soup, simmer with the lid closed at a low temperature for about ten minutes, turning once to the other side. Remove the pan from the plate, cool the chicken breasts in the soup. Set soup aside for dressing.

Cook long grain rice and corn kernels for about ten minutes. Add peas, simmer for about

Simmer for about eight minutes, rinse when cool, drain well and place in a suitable bowl.

Remove chicken breasts from soup, cut into 1 1/2 cm cubes, add to long grain rice.

Curry dressing: Mix all ingredients up to and including mayo with a whisk in a baking bowl, season well. Sauce to the long-grain rice-poulet mixture form, mix exactly under it.

Tip: set aside a few corn cob leaves. Arrange chicken rice salad in it or use leaves for garnish.

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