Curried Chicken And Rice Salad - cooking recipe

Ingredients

4 None small chicken breast fillets
2 1/2 tbsp mild curry paste
2 tsp vegetable or olive oil
1 1/4 lb cold cooked long-grain white rice
1 None red pepper, thinly sliced
1 None green apple, cored, peeled, cut into 3/4 inch pieces
1/2 cup coarsely chopped fresh cilantro leaves, plus extra leaves, to serve
1/3 cup raisins
2 tbsp Greek yogurt
2 tbsp lemon juice

Preparation

Combine chicken and 2 tbsp curry paste. Heat 1 tsp oil in a large nonstick frying pan over medium heat. Cook chicken for 3 mins per side, or until browned and cooked through. Transfer to a heatproof plate, cover with foil and let rest for 5 mins. Slice thinly.
Meanwhile, combine rice, pepper, apple, cilantro and raisins in a large serving bowl. Whisk together remaining curry paste and oil. Add yogurt and lemon juice then pour 1/2 the dressing over rice mixture and stir to combine. Top with chicken and extra cilantro. Serve with remaining yogurt dressing.