Chicken and Rice Salad
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 450 | g | Chicken breast, skin on cooked and diced |
| 225 | g | KNORR USA Long Grain Rice cooked and chilled |
| 75 | g | Wild rice cooked and chilled |
| 160 | g | Yellow peppers halved |
| 300 | g | Red peppers halved |
| 50 | g | Black olives pitted |
| 5 | g | Coriander chopped |
| 150 | ml | HELLMANN'S Classic Vinaigrette Dressing |
Preparation
Advanced preparation.
Pre heat grill.
Method.
1. Prepare ingredients as per ingredient list.
2. Brush the peppers with some oil and place under grill. When blackened place in a bowl and cover with cling film and leave for 10 minutes. Remove the skins and slice.
3. Mix the rice and chicken together in a bowl, add the olives, coriander and cooked peppers. Add the dressing and mix well.
4. Serve either in large bowls for buffet's or centre of plate for individual portions.
Handy Hint.
Instead of chicken you could use salmon or even remove and have a vegetarian option.
Healthy Hint.
Serve with steamed meat or fish and granary bread
