Chicken Rice Salad

Ingredients

·         250 ml cold, cooked brown rice

·         500 ml chopped, cooked chicken

·         125 ml cucumber slices

·         1 medium sized onion, finely chopped

·         ½ green pepper, thinly sliced

·         125 ml whole-kernel corn, drained

·         60 ml French salad dressing

·         125 ml low-fat plain yogurt

·         5 ml lemon juice

·         1 ml cumin

·         Freshly ground black pepper

·         Chopped chives or dill for garnish

Preparation

1.       Mix all ingredients well, except chives or dill

2.       Spoon the chicken rice salad into serving bowls and sprinkle with chives or dill

3.       Serve with salad, vegetables and whole-wheat bread

Engela

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Take three (3) basics and whip up this filling and healthy TV-dinner:

1. Cover 340 g rice with chicken stock in hot water and simmer until liquid is nearly absorbed and the rice is tender.

2. Add 250 g peas

3. Add one (1) small tin or bag of cooked prawns or use tuna or salmon instead. Warm through and season to taste. Fresh coriander or parsley adds a tasty kick.

Serves 4.

Engela