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Growing up my mom and the best cold curried chicken that she always served with this amazing cold rice dish. It’s still one of my all-time favourite meals in the summer. But it’s a bit of a time intensive one. This was my throw it together in 20-minutes so we can get to the pool for swim club solution.

Serves 4 meal sized portions

Ingredients:
  • 1/3C olive oil
  • 1/3C apple cider vinegar
  • 2T honey
  • 2t curry powder
  • 2C cooked and cooled rice (I used brown rice I had prepped in my fridge)
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 4 stalks of celery, diced
  • 2 carrots, peeled & diced
  • 2 green onions, sliced finely
  • 1/2C pickled red onion, chopped
  • 6 pitted medjool dates, chopped
  • 1/4 C fresh mint leaves, minced
  • S&P to taste
Directions:

In a large bowl whisk together the oil, vinegar, honey and curry powder. Layer in the remaining ingredients and mix well. Best if it can sit for an hour or so before eating so the awesome flavours mix and marinate, but if not, serve! I topped mine with some cooked prepped chicken, but it would also be great with some chickpeas for protein! Enjoy!

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