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A low-salt, low-sodium recipe taken from our book 'High blood pressure: Food, facts and recipes'
Preparation time: 20 minutes
Cooking time: 40 minutes
150g (5oz) brown rice
6 spring onions, finely chopped
4 celery sticks, thinly sliced
1 red pepper, cored, deseeded and diced
4 tablespoons reduced-fat mayonnaise
4 tablespoons low-fat natural bio yoghurt
2 tablespoons mango chutney
1 tablespoon curry paste
400g (13 oz) cooked chicken breast, skinned and diced
100g (3 1/2 oz) ready-to-eat dried apricots, thinly sliced
50g (2 oz) flaked almonds, toasted
1. Cook the rice according to the packet instructions. Allow to cool and then stir in the spring onions, celery and red pepper.
2. Mix together the mayonnaise, yoghurt, mango chutney and curry paste in a large bowl.
3. Place the diced chicken and apricots in a separate bowl. Stir in the mayonnaise mixture.
4. Transfer the rice to a serving dish, spoon over the chicken mayonnaise mixture. Garnish with toasted flaked almonds and serve.