28
Feb

0
Chicken, Avocado and Brown Rice Salad

Chicken, Avocado and Brown Rice Salad

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CHICKEN, AVOCADO & BROWN RICE SALAD

Time taken :30mins

Serves : 4

Cook extra for Lunch the next day

INGREDIENTS

  • 2 cup brown rice, cooked (fresh or day before)
  • 420 gms can red kidney beans, rinsed, drained
  • ½ medium avocado, chopped (optional)
  • 1 punnet of cherry tomatoes
  • 200 gms cooked skinless chicken breast or use mustard flavoured chicken breasts from dinner
  • 75gm baby rocket leaves
  • Lime wedges
  • 1 tsp mild paprika
  • 1 ½ tsp lime juice
  • 2 tsp olive oil

METHOD

  1. If brown rice is not cooked, cook 2 cups in steamer or on stove top. If already cooked, preheat in microwave.
  2. When brown rice is cooked, transfer to large bowl and add paprika and ½ of the lime juice. Stir and combine and set aside for 5 minutes to cool.
  3. Meanwhile, whisk oil and remaining juice in a small bowl. Add to brown rice mixture.
  4. Add beans, avocado, tomato, chicken and rocket. If chicken not cooked from night before, poach for 6 minutes in a saucepan and season with salt and pepper.
  5. Season with pepper and toss to combine.
  6. Serve with lime wedges.