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Roast Chicken, Almond & Cherry Tomato Salad

brown rice chicken almond salad3                      

Serves: 4-6 as a side

 

 

 

What You’ll Need

 

  • 200g (1 cup) brown rice
  • 1/2 cupo finely chopped parsley
  • 4 green onions, finely sliced
  • 1x250g punnet cherry tomatoes, halved
  • 1/2 red onion, finely chopped
  • 130g (3/4 cup) Sunbeam Slivered Almonds
  • 350g (2 cups) shredded store bought roast chicken
  • 60mL (1/4 cup) lemon juice
  • 60mL (1/4 cup) olive oil
  • Sea salt and freshly cracked black pepper

Method

  1. Cook rice according to packet instructions. Rinse under cold, running water and drain wel.
  2. Lightly toast almonds in the microwave (on high in 20 second bursts until golden in colour) or in a small frypan, tosing regularly. Allow to cool then roughly chop).
  3. Whisk together lemon juice and olice oil. Season generously.
  4. Combine all ingredients in a large bowl and toss to combine. Serve immediately.

 

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