Bombay Chicken Salad

备料

配料

做法

分步操作

1. 1

   In a medium bowl, combine the cooked rice, minced red onion, apple cider vinegar, neutral oil, and curry powder. Mix well to ensure the rice is evenly coated.

   约 5分钟

   烹饪提示： Using chilled, day-old rice helps it hold its shape and not become mushy when mixed.

2. 2

   Cover the bowl and place it in the refrigerator to chill for at least 30 minutes. This step allows the rice to absorb the flavors.

   约 1分钟

3. 3

   While the rice is chilling, prepare the dressing. In a large mixing bowl, whisk together the mayonnaise, French dressing, salt, and black pepper until smooth.

   约 2分钟

4. 4

   To the bowl with the dressing, add the cubed chicken, chopped celery, drained mandarin oranges, and drained pineapple chunks.

   约 5分钟

   烹饪提示： Ensure the canned fruit is well-drained to prevent the salad from becoming watery.

5. 5

   Remove the marinated rice from the refrigerator. Add the rice and the toasted sliced almonds to the large bowl with the other ingredients.

   约 1分钟

6. 6

   Gently fold all the components together with a spatula until everything is evenly coated in dressing. Avoid overmixing.

   约 1分钟

   烹饪提示： For best flavor, you can let the finished salad chill for another 15-30 minutes before serving.