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.