Persian rice salad

Create a beautiful meal in one bowl with this chicken and rice salad.

Recipe «Persian rice salad» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 500g skinless chicken breast fillets, trimmed of any fat, 750ml Massel salt reduced chicken style liquid stock, 1 cup Basmati rice, 1/2 cup mint leaves, 2 cups mixed salad leaves , 10 fresh dates, pitted, roughly chopped, 1 tsp ground cinnamon, 1/4 cup lemon juice .

Ingredients:

• 500g skinless chicken breast fillets, trimmed of any fat 
• 750ml Massel salt reduced chicken style liquid stock 
• 1 cup Basmati rice 
• 1/2 cup mint leaves 
• 2 cups mixed salad leaves 
• 10 fresh dates, pitted, roughly chopped 
• 1 tsp ground cinnamon 
• 1/4 cup lemon juice 

Instructions

1. Bring 1L water to the boil in a pan and add chicken. Return to the boil and poach for 10-12 minutes until cooked through. Leave to cool in the liquid for 5 minutes. Remove and slice thinly.
2. Meanwhile, combine the stock with 1 cup (250ml) water in a saucepan and bring to the boil. Add the rice and simmer over medium-high heat for 10-12 minutes until tender. Drain (if necessary) and fluff with a fork.
3. Combine the chicken, rice, mint, salad leaves and dates in a bowl.
4. Combine cinnamon and lemon juice in a small bowl, add to the rice mixture and toss to coat. Serve warm.