Poached Chicken and Rice Salad

Poached Chicken and Rice Salad

Ready in 25 minutes • Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, May 21, 2017.
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Fresh and delicious.

Ingredients

RICE

  • 1 bag jasmine rice
  • 2¼ cups boiling water

YOGHURT DRESSING

  • 2 tablespoons mint leaves
  • 1 pottle natural yoghurt
  • 2 tablespoons mild sweet chilli sauce

POACHED CHICKEN AND SALAD

  • 1 pack poached chicken
  • 1 Lebanese cucumber
  • 2 stalks celery
  • 1 carrot
  • 1 pear
  • ½ bag baby spinach leaves

TO SERVE

  • 1 packet toasted, chopped walnuts

Steps

  1. a full kettle of water to the boil.
  2. Combine rice, boiling water and a pinch of salt in a medium pot and bring to the boil with the lid on. As soon as it boils, reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 5 minutes. Do not lift lid during cooking.
  3. While rice cooks, roughly chop mint leaves and combine in a large bowl with yoghurt and sweet chilli sauce. Set aside.
  4. Thinly slice chicken; dice cucumber 1cm; thinly slice celery; grate carrot; thinly slice pear. Add all to bowl with yoghurt dressing and set aside.
  5. Fluff up cooked rice with a fork and add to bowl with chicken and salad. Add baby spinach leaves, season with salt and pepper and toss to combine.
  6. divide poached chicken and rice salad between plates and sprinkle over walnuts.

Nutritional Information

Energy 1950 kj
466 kcal
Protein 35.2g
Carbohydrate 49.3g
Fat 13.6g