Chicken and Wild Rice Salad
- Tyra Tun
1unitcarrot - spiralled or grated
1unitzucchini - spiralled or grated
1unitcapsicum - diced
1unitPunnet cherry tomatoes (sliced in half)
- Preparation: Put all the rice into a bowl, rinse then cover with water, soak for about an hour minimum or soak overnight, ready for the next day. rn
- Cook rice. Drain and transfer into a large bowl and set aside to cool
- Place your shredded chicken, cooled rice and vegetables in a large bowl and toss together. Place into serving bowls. Either serve with 15g mayo separately or add 180g Mayo to the mixture.
An easy, quick mixture of chicken, rice and vegetables, served with mayo. Thanks to Coombabah State High School for sharing.
Serve with 15g mayo individual portions. Any vegetables can be used, e.g. radishes, rocket leaves, kale etc. The recipe can be added to make bulk amounts.