About this recipe:Tarragon, chives and lemon liven up this simple salad.
4 skinned and boned chicken breasts, about 125 g (4½ oz) each
250 g (9 oz) long-grain white rice
Salt and black pepper
½ cucumber, peeled and diced
150 g (5½ oz) button mushrooms, cut into quarters
300 g (10½ oz) radishes, cut into quarters
2 tablespoons chopped fresh chives
1 teaspoon chopped fresh tarragon
5 tablespoons low-fat mayonnaise
Juice of 1 lemon
A few drops of Tabasco sauce
A few drops of Worcestershire sauce
For the marinade
Grated zest of 1 lemon
2 cloves garlic, crushed
2 tablespoons olive oil
Juice of ½ lemon
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:1hr › Cook:35min › Ready in:1hr35min
Mix the marinade ingredients together in a large bowl. Add the chicken, mix well, then set it aside to marinate for 30 minutes.
Meanwhile, place the rice in a saucepan with 500 ml (18 fl oz) of water and a pinch of salt. Cover, bring to the boil then reduce the heat and simmer, covered, for 20 minutes, or until tender. Transfer the rice to a large plate and leave it to cool until tepid, stirring occasionally with a fork.
Heat a ridged, iron grill pan or a nonstick frying pan over a medium heat. Remove the chicken from the marinade, season and cook for 10-12 minutes, turning regularly, until it is browned and the juices run clear when pierced with a knife. Transfer the chicken to a plate to rest for 5 minutes, then dice it.
In a large bowl, mix together the cooled rice, chicken, cucumber, mushrooms, radishes and herbs. Stir in the mayonnaise, lemon juice and Tabasco and Worcestershire sauce. Season to taste and serve.
What a fabulous mixture of tastes - a bit of pep, a bit of tang, a bit of herb and mayo - super yum !! I used peas and sweetcorn instead of radishes and cucumber was my only tweak. Will be doing this often, thank you so much for posting x - 22 Jul 2016