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    Chicken Rice Salad

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    Chicken Rice Salad

    • Preparation time: 40 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 2


    • 2 chicken breasts, skinned
    • 1 clove garlic, finely chopped
    • 1 tbsp olive oil
    • 1 tsp lemon thyme leaves (optional)
    • Salt
    • Freshly ground black pepper
    • Juice of 1 lemon
    • 180g basmati rice
    • 1 tsp sunflower oil
    • 4 salad onions, trimmed and cut into small chunks
    • 1 bunch mixed radishes, trimmed and quartered
    • ½ ridge cucumber, peeled and diced
    • 10 button mushrooms, diced
    • 4-5 tbsp mayonnaise
    • A few drops of Tabasco sauce
    • A few drops of Worcestershire sauce


    1. Trim the chicken and cut away the fillets. Slice each breast into 3 or 4. Mix all the meat with the garlic, olive oil, thyme, pepper and half the lemon juice. Marinate for 15 minutes.
    2. Put the rice in a pan with 350ml water, the sunflower oil and a pinch of salt. Cover, bring to the boil, turn the heat very low and simmer for 15 minutes. The rice should absorb all the water. Spread it out on a plate, fluff with a fork and leave to cool.
    3. Preheat a griddle pan over a medium-high heat. Season the chicken with salt. Grill for 8-10 minutes till golden and cooked through. Transfer to a plate to cool.
    4. Mix the onions, radishes, cucumber and mushrooms. Mix in the warm rice and mayonnaise. Dice the chicken and mix, juices and all, into the salad. Season with extra lemon juice, salt and pepper, and Tabasco and Worcestershire sauce. Serve cold.

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