Poached Chicken & Rice Salad Recipe

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 Put the chicken stock and fillets in a large saucepan Poached Chicken & Rice Salad Recipe
Poached Chicken & Rice Salad


1 ½ cups Sunwhite Calrose/medium grain rice
2 chicken breast fillets
2 cups chicken stock
2 tablespoons lemon juice
¼ cup olive oil
1 tablespoon mustard
2 bunches asparagus, woody ends trimmed
100 g snow peas, shredded
3 green onions, chopped
¼ cup parsley, coarsely chopped
¼ cup pine nuts, toasted


Put the chicken stock and fillets in a large saucepan. Bring to a boil. Reduce heat and simmer uncovered for 10 minutes.

Remove from heat and set aside to cool in liquid for 15 minutes or until cool enough to handle. Strain and then shred the chicken fillets coarsely.

Cook the rice following absorption instructions on the packet, remove from the heat and spoon into a colander. Refresh rice in cold water and set aside in the colander to drain well.

Halve asparagus lengthways and cut into 6cm lengths. Cook in a saucepan of boiling salted water for 1 minute or until almost tender. Drain and refresh under cold water. Drain again and pat dry with paper towels.

Whisk lemon juice, oil and mustard in a large bowl. Season with salt and pepper. Add the rice, chicken, asparagus, snow peas, green onions and parsley. Toss gently to coat. Sprinkle with pine nuts and serve.

You can replace the poached chicken with shredded meat of roasted chicken.

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