Makes 4 servings
Here is a classic chicken and rice salad, but there's no shadow of the "same old, same old" when it's tossed with a provocative chutney vinaigrette. For the best flavor, don't serve this salad directly from the refrigerator; instead, allow it to stand at room temperature for 10 to 15 minutes before serving.
For the chicken
2 teaspoons canola oil
8 ounces boneless, skinless chicken breasts
¼ cup chutney
2 tablespoons canola oil
2 tablespoons white rice vinegar
½ teaspoon curry powder, or to taste
To complete the recipe
2 cups cooked rice (long-grain white or brown), at room temperature or chilled
1 cup frozen corn, thawed (yellow or white corn)
2 plum tomatoes, cut into ½-inch cubes
¼ cup coarsely chopped fresh cilantro
½ teaspoon pepper, or to taste
4 cups stemmed and shredded salad spinach
Toasted sliced almonds for garnish
Heat a stovetop grill over high heat. Brush one side of each chicken breast with the safflower oil. Reduce the heat to medium-high and arrange the chicken on the grill, oiled sides down; cook for about 5 minutes. Brush the top surfaces with oil; turn and cook for 5 more minutes, or until the chicken is lightly browned and cooked through at the thickest points.
Transfer the chicken to a plate; cut it into 1-inch squares and allow to cool.
Meanwhile, prepare the vinaigrette; put all ingredients in a blender and purée until smooth. Taste and adjust the seasoning.
In a medium bowl, toss together the chicken, rice, corn, tomatoes, cilantro, and pepper.
Whisk or stir the vinaigrette; add to the salad and toss. Taste and adjust the seasoning.
Serve the salad on beds of shredded salad spinach.