Chicken and Rice Salad With Apples, Pecan Nuts and Red Peppers
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Loading... Ingredients
2 Medium Granny Smith apples, cored and diced
15ml (1 tbsp) Lemon juice
1 Medium red pepper, diced
3 Boneless skinless chicken breasts, cooked and cubed
3 ½ cups Cooked Spekko Royal Umbrella Jasmine Rice
125ml (½ cup) Chopped pecan nuts, toasted
62,5ml (¼ cup) Finely sliced spring onions
1/3 cup Olive oil
62, 5ml (¼ cup) Chopped fresh parsley
45ml (3 tbsp) Raspberry vinegar
15ml (1 tbsp) Brown sugar
¼ tsp Salt
¼ tsp Pepper
Lettuce leaves for serving
Method
1. In a large bowl toss apples in lemon juice to prevent them turning brown. Add peppers, chicken, rice, pecans and spring onion. Toss and set aside.
2. In a separate small bowl add all dressing ingredient: oil, parsley, vinegar, sugar, salt and pepper. Whisk to combine. Drizzle over salad.
3. Serve on a bed of fresh lettuce.