Chicken Rice Salad
This Chicken Rice Salad is easy and quick to make with just a few simple ingredients but is incredibly delicious! Enjoy it for lunch, dinner, take it to a picnic or by the beach.
[adrotate group="2"] [adrotate group="4"]- 2 Whole Chicken Breasts
- 500g/17.6oz Rice
- 1 Small Red Onion (finely diced)
- 200g/7oz Mangetout (cut into bite size pieces - see note)
- 1 Tin 400g/14oz Red Kidney Beans (drained and rinsed)
- 1 Tin 150g/5.3oz Sweetcorn (drained)
- 80ml Tarragon Vinegar
- 2 Cloves Garlic (minced)
- 1 Tsp Dried Tarragon
- 3 Tbsp Dijon Mustard
- 1 Tbsp Sugar
- 160ml Sunflower Oil
- Salt & Pepper
In a jug, add all the ingredients except the sunflower oil and stir together.
Drizzle in the sunflower oil while whisking vigorously until it becomes an emulsion, (the oil mixes in well with the vinegar and thickens to form a dressing).
Place the breasts in a saucepan covered in water. Cover, bring to boil then simmer for 45 minutes, until breasts are cooked.
Turn off heat, keep lid on and let the chicken cool completely in the water till you can pick it up by hand. (Cooking the chicken this way makes it moist and tender)
When ready, cut into bite sized pieces.
Cook the rice according to instructions. Drain and rinse under cold water.
Transfer half of the cooked rice to a large dish.
In this order; scatter half of the diced onion, mangetout, red kidney beans, sweetcorn and chicken.
Pour over half of the dressing and repeat again with remaining rice, onions, mangetout, red kidney beans, sweetcorn, chicken and dressing.
Cover with clingfilm and refrigerate for a few hours before serving for the rice and veggies to absorb the dressing.
Enjoy!
- Mangetout are young, sweet, tender garden peas also known as snow pea or suger pea.
- They can be eaten raw or boiled in salted boiling water for 2 minutes.
- For this recipe I left them raw. If you are unable to find mangetout substitute with a green bell pepper.