Poached chicken & citrus rice salad

Poached chicken and rice salad is a delightfully fresh summer meal.

Recipe «Poached chicken & citrus rice salad» presented in category Recipes / Salads, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 1/2 cup basmati rice and wild rice blend*, 2 x 160g chicken breast fillets, 40g baby Asian salad leaves*, 1/2 cup coriander leaves, 300g canned chickpeas, rinsed, drained , 1 long green chilli, thinly sliced to serve, 2 tbsp natural yoghurt, 2 tbsp olive oil , 1 long green chilli , seeds removed, thinly sliced,, Juice and finely grated rind of 1 large lime, 2 tsp fish sauce.

Ingredients:

• 1/2 cup basmati rice and wild rice blend* 
• 2 x 160g chicken breast fillets 
• 40g baby Asian salad leaves* 
• 1/2 cup coriander leaves 
• 300g canned chickpeas, rinsed, drained 
• 1 long green chilli, thinly sliced to serve 
• 2 tbsp natural yoghurt 
• 2 tbsp olive oil 
• 1 long green chilli , seeds removed, thinly sliced, 
• Juice and finely grated rind of 1 large lime 
• 2 tsp fish sauce 

Instructions

1. Cook the rice blend in a large saucepan of boiling salted water until tender, then drain. Refresh under cold water and drain well.
2. 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.
3. For the yoghurt dressing, combine all ingredients in a small bowl. Season to taste with sea salt and black pepper.
4. When cool enough to handle, shred the chicken and place in a large bowl.
5. 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.