Rice salad with chicken

Rice salad with chicken

Total: 40 min. | Active: 40 min.
lactose-free, gluten-free
Nutritional value / person: 634 kcal
, Fat: 32 g
, Carbohydrate: 54 g
, Protein: 28 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Rice

250 g parboiled rice
salted water, boiling

Chicken

1 tbsp olive oil
2 chicken breasts
½ tsp salt
½ tsp hot paprika

Dressing

2 tbsp apple vinegar
1 organic lemon, use a little grated zest and 2 tbsp of juice
3 tbsp olive oil
1 tbsp water
½ tsp salt
a little pepper

Salad

1 bunch flat-leaf parsley, finely chopped
1 bunch dill, coarsely chopped
50 g walnut kernels, coarsely chopped
160 g Kalamata olives, cut in half
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How it's done

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Rice

Cook the rice in boiling salted water for approx. 20 mins. until soft, drain.

Chicken

Heat the oil in a non-stick frying pan. Season the chicken, add, fry for approx. 4 mins. on each side. Remove, allow to cool slightly, then shred using two forks.

Dressing

Place the vinegar in a bowl along with all the other ingredients up to and including the pepper, mix well. Add the rice and chicken, mix.

Salad

Add the parsley and all the remaining ingredients, mix.

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