Chicken Supreme Salad

(SERVES 4)

• 4 small boneless chicken breasts
• 300 ml/ ½ pt/ ¼ cups chicken stock, made with 1 stock cube
• 175 g/6 oz/ ¾ cup long-grain rice
• Salt and freshly ground black pepper
• ½ cucumber, diced
• 2 red skinned eating (dessert) apples, diced
• 5 ml/1 tsp lemon juice
• 120 ml/4 fl oz/ ½ cup very low-fat plain yoghurt
• 75 ml/5 tbsp low-calorie mayonnaise
• 5 ml/1 tsp curry paste
• 10 ml/2 tsp smooth mango chutney
• Torn Coriander (cilantro) leaves

To Serve:

• Banana and Chicory Salad

Put the chicken in a saucepan with the stock. Bring to the boil, reduce the heat and poach gently for about 10-15 minutes until the chicken is tender. Remove form the pan with a draining spoon and leave until cold. Meanwhile, make the stock up to 600 ml/1 pt 2 ½ cups with water. Bring to the boil and a little salt and cook the rice for about 10 minutes until tender. Drain, rinse with cold water, drain again and leave until cold. Mix in the cucumber and apple, tossed in the lemon juice, and pile on to four serving plates. Place the cold chicken breasts on top. Mix the yoghurt with the mayonnaise and curry paste. Stir in the chutney and season to taste. Spoon over the chicken and garnish with a few torn coriander leaves. Serve with Banana and Chicory Salad.