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Chicken, wild rice and carrot salad
- Anna Glover
Published: July 5, 2022 at 11:21 AM
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Serves 4 - 6
Easy
Total time: 25 mins
A star rating of 5 out of 5.2 ratingsRate
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Lime pickle adds a sour, salty, fragrant note to this dressing, which becomes more than the sum of its parts. This recipe makes a generous serving, but it keeps in the fridge for two days
Low calorie
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Try this chicken, wild rice and carrot salad, then check out our Thai chicken salad, quinoa, herb and pomegranate salad .
Ingredients
Nutrition
-
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
Nutrition: Per serving (6)
-
kcal386
low
-
fat16.4g
-
saturates2.7g
-
carbs36.4g
-
sugars11.4g
-
fibre6.4g
-
protein19.9g
-
salt0.2g
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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.
Head this way for more summer salad recipes
Authors
Anna GloverSenior food editor
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A star rating of 5 out of 5.2 ratings
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