Chicken, wild rice and carrot salad

Chicken, wild rice and carrot salad

Lime pickle adds a sour, salty, fragrant note to this dressing, which becomes more than the sum of its parts. This recipe makes a generous serving, but it keeps in the fridge for two days
  • Total:
  • Serves: 6 persons



  1. Step 1

    Put the onion, vinegar, sugar and cumin in a bowl with 2 tbsp of just-boiled water and a pinch of salt. Leave to pickle at room temperature.
  2. Step 2

    Whizz together the dressing ingredients in a small blender, then season.
  3. Step 3

    Toss together the chicken, rice, broccoli (if using), carrots and spinach in a large bowl, drizzle with the oil and lemon juice, scatter in the chopped coriander and season. Toss together well, then tip onto a platter. Scatter with the coriander leaves and flaked almonds. Drizzle over the yogurt dressing to serve, with extra on the side.