About this recipe:Cooked chicken, makes a healthy meal in minutes if you add rice and a little imagination. Perk it up with pistachios, crisp carrot, zesty orange and punchy chives. Delicious!
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 lamb's lettuce
orange wedges, to garnish (optional)
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:15min › Cook:12min › Ready in:27min
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.
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.
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 lamb's lettuce leaves and serve garnished with orange wedges, if you like.
*For rice, use orzo (Greek rice-shaped pasta)or small soup pasta shapes. *For the chicken, use diced, cooked turkey or ham (or a mixture of both) or smoked pork loin. *For carrots, use grated celeriac with the grated zest and juice of 1 lime instead of the orange.
The salad can be made earlier in the day, a few hours before you want to eat. Cook the rice in advance, drain and leave it to cool. Prepare and mix the other ingredients but keep them separate until the rice has completely cooled. Mix, cover and chill the salad until required. Remove from the fridge about 20 minutes before serving.
Make the salad with brown rice if you have a little more time to spare – the rice takes about 30 minutes to cook.