for 4 person

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

How it's done

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.

Show complete recipe