Baked Chicken and Rice Salad

Baked Chicken and Rice Salad

Ingredients for Salad with Baked Chicken and Rice

For cooking chicken

  1. Chicken fillet 2 pieces
  2. Salt 1 teaspoon
  3. Black pepper 0.5 teaspoon
  4. Curry 1 tablespoon without a slide
  5. Paprika 1 tablespoon without slide
  6. Honey 1 teaspoon
  7. Olive oil 1 tablespoon
  8. Mineral water (sparkling) 3-4 tablespoons

Other ingredients

  1. Rice 100 grams
  2. Canned corn 1 can
  3. Celery stalks 3 pieces
  4. Mayonnaise 2-3 tablespoons
  5. Salt to taste
  6. Pepper to taste
  7. Vegetable oil for frying
  • Main Ingredients Corn, Celery, Chicken
  • Portion 3-4


Frying pan, plate, tongs, kitchen knife, cutting board, baking sheet.


Step 1: prepare the marinade.

Combine salt, black pepper, curry, paprika, honey, olive oil and mineral water. Mix everything until you make a paste.

Step 2: pickle the chicken.

Lubricate the chicken fillet with marinade and put it in the refrigerator on 2 hours minimum. Be sure to cover with something so that it does not wind off.

Step 3: fry the chicken.

Fry marinated chicken until golden brown over high heat. You do not need to cook meat, but just fry it on top.

Step 4: bake the chicken.

After frying, put the chicken on a greased baking sheet and send to the preheated 175 degrees oven on 25 minutes, that is, already bake until cooked.

Step 5: prepare the rest of the ingredients.

While the chicken is baking, boil the rice until cooked in salted water, chop the celery, and rinse the corn with running water.
Mix rice with corn and celery in one plate, add mayonnaise, salt and pepper. Shuffle.
You can chop the chicken here, but I serve it on top of the salad, in large pieces.

Step 6: serve the salad with baked chicken and rice.

Baked chicken salad can be served chilled or warm. It will be tasty anyway. And still satisfying! I recommend to cook and try.
Enjoy your meal!