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    Chicken, Avocado and Brown Rice Salad

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    Chicken, Avocado and Brown Rice Salad

    • Preparation time: 15 minutes
    • Cooking time: 40 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 4


    • 175g brown basmati rice
    • 4 tbsp extra virgin olive oil
    • 2 skinless chicken breast fillets, sliced
    • 1 tbsp balsamic vinegar
    • 1 small garlic clove, crushed
    • 2 ripe Hass avocados, skin and stone removed and flesh diced
    • 6 salad onions, finely sliced
    • 150g cherry tomatoes, halved
    • A pinch dried chilli flakes


    1. Cook the brown rice in boiling water for 35 minutes, or for the time stated on the packet instructions, until tender. Once the rice is cooked, drain well and allow it to cool. While the rice is cooking, heat 1 tbsp oil in a nonstick pan over a high heat and sauté the chicken for 3–4 minutes until golden. Ensure that it is cooked through.
    2. To make the dressing, combine the remaining oil, vinegar and garlic and season with salt and freshly ground black pepper. Transfer the rice to a serving bowl, stir in the chicken, avocado, salad onions, tomatoes and chilli flakes. Pour over the dressing and toss thoroughly.

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