Poached Chicken & Rice Salad
Serves 4 – 6
2 cups chicken broth/stock
2 chicken breast fillets
1 1/3 cup Black Rice
2 tablespooons lemon juice
1/4 cup olive oil
1 tablespoon wholegrain mustard
2 bunches asparagus, woodey ends trimmed
100g snow peas, shredded
3 green onons, chpped
1/4 cup coarsely chopped flat leaf parsley
1/4 cup pine nuts, toasted
Method
1. Put broth and chicken fillets in a large saucepan. Bring to boil. Reduce heat. Simmer uncovered for 10 minutes. Remove from heat. Set aside to cool in liquid for 15 minutes or until cool enough to handle. Strain. Coarsely shred chicken. (keep broth to drink).
2. Cook the rice following absorption instructions on the packet, remove from the heat, spoon into a colander. Refresh rice in cold water, set aside in colander to drain really well.
3. Halve asparagus lengthways and cut. Cook in a saucepan of boiling salted water for 1 minute or until almost tender. Drain, refresh under cold water. Drain again and pat dry with paper towel.
4. Whisk lemon juice, oil, mustard in a large bowl. Season with salt and pepper. Add rice, chicken, asparagus, snow peas, green onions and parsley.
Toss gently to coat. Sprinkle with pine nuts.
Serve.
