Poached chicken and rice salad is a delightfully fresh summer meal.
- Cook the rice blend in a large saucepan of boiling salted water until tender, then drain. Refresh under cold water and drain well.
- Place the chicken in a small saucepan and add enough water to cover, then bring to the boil. Reduce heat to medium-low and simmer for 10 minutes. Remove from the heat and cool the chicken in the poaching liquid for 15 minutes, then drain.
- For the yoghurt dressing, combine all ingredients in a small bowl. Season to taste with sea salt and black pepper.
- When cool enough to handle, shred the chicken and place in a large bowl.
- To serve, add the rice, salad leaves, coriander, chickpeas and yoghurt dressing, then toss to combine. Serve green chilli in small bowl to the side.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set