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Cranberry Chicken and Rice Salad



Ingredients for Cranberry Chicken and Rice Salad

  • Ingredients:
  • 4 oz long grain rice
  • 2 chicken breast filets
  • 3 tablespoons vegetable oil
  • 2 stalks of celery
  • 5 oz fresh pineapple fruit pulp
  • 1 walnut-sized piece of fresh ginger
  • Juice from 1 lemon 1 pinch of sugar
  • 1 cup walnuts
  • 31/2 oz dried cranberries
  • salt
  • pepper



  • Cook the rice well with a little salt in accordance with the instructions on the packet.
  • Then rinse with cold water and drain well.
  • Season the chicken breast filets with salt and pepper. Heat 1 tablespoon of vegetable oil in a frying pand and fry the chicken breast filets in it for approx. 12-15 minutes, turning them over now and then. Let them cool down.
  • Clean the celery (as required save some of the celery green), rinse and cut into fine slices. Cut the pineapple into small cubes.
  • Peel the ginger and finely grate it. Stir the lemon juice with 1 pinch of salt, pepper and sugar. Mix in the remaining vegetable oil. Finely chop the walnuts.
  • Mix the rice with the ginger-vinaigrette. Mix the celery, pineapple and walnuts. Loosely arrange the cranberries. Cut the chicken breast into pieces and arrange it together with the salad. Serve as required garnished with celery green.
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