Nutty Rice Chicken Salad

Nutty Rice Chicken Salad


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About this recipe: Rice and chicken tossed with pistachios, crisp carrot, zesty orange and chives. Delicious!

Jan Cutler

Serves: 4 

  • 200g long-grain rice
  • 300g carrots, peeled and grated
  • juice of 1 large orange
  • 2 tsp English mustard
  • 2 tbsp olive oil
  • 6 tbsp snipped fresh chives
  • 400g ready-cooked skinless chicken breast fillets, cut into bite-sized chunks
  • 4 tbsp pistachio nuts
  • 200g lettuce
  • orange wedges, to garnish (optional)

Prep:15min  ›  Cook:12min  ›  Ready in:27min 

  1. Cook the rice: Put the rice into a large pan and add plenty of boiling water. Bring back to the boil and stir once, then lower the heat to a gentle simmer. Cover and cook for 10-12 minutes or until the grains are just tender. Drain.
  2. Prepare the salad: While the rice is cooking, put the carrots in a large bowl. Add the orange juice, mustard, oil and chives. Season. Add the chicken and mix into the salad with the pistachio nuts.
  3. Finish the salad: Add the rice to the salad and mix lightly. The cold ingredients and dressing will quickly cool the rice to make a deliciously warm salad. Toss in the lettuce leaves and serve garnished with orange wedges, if you like.

…healthy plus

Make the salad with brown rice if you have a little more time to spare – the rice takes about 30 minutes to cook.

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