Chicken, wild rice and carrot salad
- Preparation and cooking time
- Total time
- Easy
- Serves 4 - 6
Ingredients
- 1 red onion, finely sliced
- 3 tbsp red wine vinegar
- 1tbsp caster sugar
- 2 tsp cumin seeds
- 250g cooked chicken (about 2 chicken breasts), shredded into bite-sized pieces
- 2 250g pouches wild rice and grains mixture
- 200g frozen broccoli, defrosted
- 3 large mixed heritage carrots, peeled into thin strips
- spinach, shredded
- 2 tbsp olive oil
- ½ lemon, juiced
- coriander, half finely chopped
- 25g toasted flaked almonds
DRESSING
- 100g natural yogurt
- 2 tbsp olive oil
- 30g lime pickle
- 2 tsp runny honey
Method
- STEP 1
Put the onion, vinegar, sugar and cumin in a bowl with 2 tbsp of just-boiled water and a pinch of salt. Leave to pickle at room temperature.
- STEP 2
Whizz together the dressing ingredients in a small blender, then season.
- STEP 3
Toss together the chicken, rice, broccoli (if using), carrots and spinach in a large bowl, drizzle with the oil and lemon juice, scatter in the chopped coriander and season. Toss together well, then tip onto a platter. Scatter with the coriander leaves and flaked almonds. Drizzle over the yogurt dressing to serve, with extra on the side.