Salad - oriental chicken
Recipe highlights Serves: 2
- Good source of folate
- Store covered in fridge (under 5°C)
- Dairy free
- Gluten free
- Egg free
- Nut free
- Email this recipe
- Add recipe to your shopping list for re-using and sharing
- 1 chicken breast, cooked, without skin, sliced finely
1/2 cup rice, cold, cooked
2 tablespoons chives or dill, chopped
1/2 cucumber, small, sliced
1/2 capsicum, small, chopped
1 tomato, chopped
1 can 130g corn kernels*, drained
1 tablespoon gluten free soy sauce*
1 tablespoon lemon juice
1 teaspoon olive oil
1 tablespoon coriander, chopped
1. Combine chicken, cucumber, capsicum, tomato and corn.
2. Placed rice on a shallow dish and sprinkle generously with chives or dill.
3. Top with chicken mixture.
4. Pour dressing over top.
Notes: Choose no added salt or reduced salt varieties of soy sauce. Chill salad well before serving.
If you are preparing food for people on a gluten-free diet, always check the ingredients on all food labels, especially any prepared items like sauces.
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Average quantity per 100g
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Source: Recipe developed and tested by Adrian Richardson, 2006.
This recipe was orginally published as:
Oriental chicken summer
Recipe publication date on: 11/14/2006
Last reviewed on: 27/11/2012