Thai chicken and brown rice salad
Ingredients
1 cup medium grain brown rice
2 cups chopped cooked skinless chicken breast, trimmed of fat
100g snow peas, thinly sliced
1 small red apple, thinly sliced
1 Lebanese cucumber, chopped
2 green shallots, thinly sliced
1/2 cup chopped fresh coriander or mint
2 tbs sweet chilli sauce
1 tbs salt-reduced soy sauce
1 tbs lime juice
Method
- Cook rice as directed on packet. Transfer to a large bowl. Cool.
- Stir in chicken, snow peas, apple, cucumber, shallots and coriander.
- To make dressing, whisk chilli sauce, soy sauce and lime juice in a small jug.
- Pour dressing over salad and toss gently to mix well.
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Recipe Info
Tip: Recipe can be prepared a day ahead. Keep salad refrigerated in a container until required.
To save time, substitute the brown rice with 450g packet 90 second microwave brown rice.
To save time, substitute the brown rice with 450g packet 90 second microwave brown rice.