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Chicken and Wild Rice Salad With Nuts


  • 2 small chicken breast fillets, (375g) trimmed
  • ⅓ cup (75g) wild rice
  • ⅓ cup (75g) basmati rice
  • 1 lebanese cucumber (150g), halved and sliced
  • 150g cherry tomatoes, halved
  • 75g baby rocket
  • ¼ cup (80g) red capsicum, chopped
  • ½ cup (75g) whole cashews
  • ⅓ cup (50g) roughly chopped pecans
  • 2 tablespoons lemon juice
  • ½ cup roughly chopped mint, to serve

Cook the wild rice and basmati rice according to directions on the package then cool. Spray chicken breasts with a little cooking oil spray and pan fry until golden and cooked through. Set aside then slice.

To serve, toss together the rice, sliced chicken, all salad ingredients, nuts, lemon juice and mint.


Serves 4 – 30g nuts per serve (a handful)


NUTRIENTS per serve (290g per serve)

Energy 1900kJ, Protein 31g, Fat 20g (Saturated fat 3g), Carbohydrate 34g, Sugars 4g, Fibre 4g, Sodium 60mg


Note:

Try this with fresh salmon or tuna instead of chicken


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