SunRice

Poached Chicken Salad

I am using:

Prep time

15min

Cook time

60min

Try out this poached chicken salad dish for an easy to make and light meal! This rice salad is low in fat and high in fibre for a healthy and delicious dish.

SunRice Microwave Black Rice Pouch

SunRice Microwave Black Rice Pouch

* Silky texture and vibrant colour * Nutritious wholegrain * Gluten free * Great source of protein, energy, and fibre * Special heat technology, no added colours, flavours, or preservatives * Suitable for lunch or dinner

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 1⅓ cup SunRice Black Rice

  • 2 cup Chicken Stock

  • 2 tbsp Lemon Juice

  • cup Olive Oil

  • 1 tbsp Wholegrain Mustard

  • 2 bunch Asparagus (woody ends trimmed)

  • 100 g Snow Peas (shredded)

  • 3 Green Onions (chopped)

  • cup Parsley (coarsely chopped)

  • cup Pine Nuts (toasted)

  • 2 Chicken Breast Fillets

Black Rice

Black rice is treasured for its nutritional values, exquisite burgundy-purple colour when cooked, chewy texture and a rich, nutty flavour. It creates a striking contrast in any dish and is often prepared as a dessert, such as black rice pudding.

Characteristics

Longer Grains

Longer Grains

Nutty

Nutty

Hint of Sweetness

Hint of Sweetness

Photo of Poached Chicken Salad

Method

  • Put stock and chicken fillets in a large saucepan. Bring to boil. Reduce heat. Simmer uncovered for 10 minutes. Remove from heat. Set aside to cool in liquid for 15 minutes or until cool enough to handle. Strain. Coarsely shred chicken.

  • Cook SunRice Black Rice following absorption instructions on the packet, remove from the heat, spoon into a colander. Refresh rice in cold water, set aside in colander to drain really well.

  • Halve asparagus lengthways and cut into 6cm lengths. Cook in a saucepan of boiling salted water for 1 minute or until almost tender. Drain, refresh under cold water. Drain again and pat dry with paper towel.

  • Whisk lemon juice, oil, mustard in a large bowl. Season with salt and pepper. Add rice, chicken, asparagus, snow peas, green onions and parsley. Toss gently to coat. Sprinkle with pine nuts. Serve.

    Tip: You can replace the poached chicken in step 1 with shredded meat of a small roast chicken

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