Chicken and Wild Rice Salad
Servings Prep Time
4People 5Mins
Cook Time
25Mins
Servings Prep Time
4People 5Mins
Cook Time
25Mins
Ingredients
Instructions
  1. Preheat the oven to about 180oC.
  2. Thoroughly rinse the rice, place in a pan of cold water, bring to the boil and simmer until cooked.
  3. I like to slice my chicken breasts in half top to bottom so that they cook a little quicker without drying out. Place these in roasting dish or tray with the halved avocado, drizzle with rapeseed oil and chilli flakes and bake in the oven for about 20-25 minutes until the chicken is cooked.
  4. Meanwhile mix together the lime juice. olive oil and mint.
  5. When the rice is cooked, drain and rinse in boiling water then mix in the spinach and half of the dressing.
  6. Add this mixture to the chicken and avocado, give it all a good stir and top with the pomegranate seeds and the remaining dressing.
  7. Eat warm or save some and eat it cold the next day.