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
Ingredients
- 1red onion, finely sliced
- 3tbsp red wine vinegar
- 1tbsp caster sugar
- 2tsp cumin seeds
- 250g cooked chicken (about 2 chicken breasts), shredded into bite-sized pieces
- 252g pouches wild rice and grains mixture
- 200g frozen broccoli, defrosted
- 3large mixed heritage carrots, peeled into thin strips
- spinach, shredded
- 2tbsp olive oil
- ½lemon, juiced
- coriander, half finely chopped
- 25g toasted flaked almonds
- 100g natural yogurt
- 2tbsp olive oil
- 30g lime pickle
- 2tsp runny honey
Instructions
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.Step 2
Whizz together the dressing ingredients in a small blender, then season.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.