BROWN RICE SALAD WITH CHICKEN, APPLE AND NUTS
This fresh and filling salad is perfect for an outdoor lunch.
4 portions Preparation time: 15 minutes Cooking time: 5 minutes
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
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.