BROWN RICE SALAD WITH CHICKEN, AP­PLE AND NUTS

YOU Gluten Free - - Easy Meals -

This fresh and fill­ing salad is per­fect for an out­door lunch.

4 por­tions Prepa­ra­tion time: 15 min­utes Cook­ing time: 5 min­utes

DRESS­ING

5-10 ml (1-2 t) sesame oil

60 ml (¼ c) lime or le­mon juice

45 ml (3 T) soy sauce

pinch of ground cumin

30 ml (2 T) soft brown sugar

45 ml (3 T) chopped fresh mint

SALAD

1 skin­less chicken breast fil­let

salt and pep­per

5 ml (1 t) grated le­mon zest

250 ml (1 c) cooked low-GI brown rice (or brown and wild rice, mixed)

4 spring onions, chopped

1 green or red ap­ple, cut into strips or slices

¼ pineap­ple, cut into strips or slices

125 ml (½ c) al­mond sliv­ers

30 ml (2 T) sul­tanas

250 ml (1 c) baby spinach (op­tional)

1 Dress­ing Mix all the in­gre­di­ents and set aside.

2 Salad Sea­son the chicken with salt, pep­per and the le­mon zest and steam un­til done, about 5 min­utes. Shred us­ing two forks. Moisten with a lit­tle dress­ing and al­low to cool.

3 Mix the chicken with the re­main­ing salad in­gre­di­ents.

4 Add the rest of the dress­ing and mix well.

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