SPICED CHICKEN AND APRICOT SALAD

1. Rinse the rice in cold water and put it in a small saucepan. Cover with water and bring to
a boil, reduce the heat, cover and simmer for 10 minutes, then turn the rice into a bowl.                    
2. Mix the yoghurt, mango chutney and curry paste together                    
3. Add the chicken, spring onion, celery, apricots and yoghurt mixture to the cooked rice stir the mixture well.                    
4. Serve warm on a bed of baby spinach.  

5. Brown rice adds more fibre and B vitamins, but if you prefer you can use white riceDifferent types of rice will have different cooking times, so follow the instructions on the packet.                 
            

• Brown basmati rice 25g
• plain low-fat yogurt 15Ml
• Mild curry paste 5Ml
• Mango chutney 5Ml
• cooked skinless chicken breast diced 75g
• spring onion 2Pc
• celery, finely chopped Half Pc
• ready-to-eat dried apricots roughly chopped 25g
• fresh baby spinach leaves 25g

COOK'S TIP

• Brown rice adds more fibre and B vitamins, but if you prefer you can use white rice
• Different types of rice will have different cooking times, so follow the instruction
• on the packet.