Coronation Chicken Rice Salad

• 150 g Basmati rice
• 250 g Chicken breast, cooked
• 25 g Slivered almonds
• 120 g Greek yogurt
• 60 g Mayonnaise
• 60 g Mango chutney
• 1 medium Lemon
• 1 ½ tsp Curry powder
• 35 g Sultana
• ½ Cucumber

1. Cook the basmati rice in a saucepan of boiling water until tender, 10 to 12 minutes. Drain well in a colander, then spread out briefly so the steam can escape and it cools quickly.
2. Meanwhile, toast the slivered almonds in a dry frying pan over a medium heat for 2 to 4 minutes, stirring often, until golden and fragrant. Tip onto a plate to cool.
3. In a mixing bowl, whisk together the greek yogurt, mayonnaise, mango chutney, curry powder, and the zest and juice of the lemon until smooth. Taste and adjust with a little more lemon juice if you want it sharper.
4. Cut the cooked chicken breast into bite-sized pieces. Stir the chicken, cooled rice and sultanas through the dressing until everything is evenly coated.
5. Dice the cucumber and fold it through, reserving a little to scatter over the top. Cover and chill for 5 minutes to let the flavours settle, then serve topped with the toasted almonds and reserved cucumber.

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