Lilydale, Free range chicken.

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Italian Style Chicken and Brown Rice Salad 0 4 10 min 3 min Rating:

Ingredients
  • 1 cup of chopped, cooked Lilydale chicken (left over from roast) 
  • 450g pouch microwave 3 minute brown rice.
  • 1/2 cup finely sliced shallots
  • 125g can corn kernals, drained
  • 1/2 cup drained semi-dried tomatoes in oil, coarsley chopped.
  • 1 stick celery, diced
  • 1/3 cup coarsley chopped dry roasted almonds (optional)
  • 1 cup torn fresh basil leaves
  • 1/3 cup store bought Italian salad dressing.

Method
1 The night before: Microwave rice according to instructions on packet. Place rice in a large bowl and set aside to cool.
2 Add chicken, shallots, corn, semi-dried tomatoes, celery and almonds to rice and stir to combine. Cover and refrigerate.
3 In the morning: Stir basil through rice mixture, then add dressing and stir to combine.
4 Divide between 4 containers. Place in lunchboxes with a cold brick or frozen drink.

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