Method

• Cook the rice in boiling water until it is cooked but still has a bite to it (approx 10-12 minutes). Rinse in cold water and set aside.
• Cut the chicken into strips and sprinkle with curry powder and olive oil and toss to combine.
• Heat the frying pan and cook the chicken, stirring, for approximately 5 minutes, until cooked through.
• Blanch the green beans in a pan of salted boiling water for 1 minute, ensuring they are still slightly crisp.
• Put beans, rice, spring onions, celery, sultanas and remaining olive oil, lime juice, coriander and salt into a large bowl and stir to combine and then add the chicken.
• Heat some oil in a frying pan and fry the shallots until crispy.
• Serve the salad with yoghurt, fried shallots and lime wedges.