chicken breast, poached or steamed and shredded down (300g cooked weight)
red Camargue rice (750g cooked weight)
cucumber, peeled, deseeded, cut into diagonal chunky pieces
spring onions, finely chopped
feta cheese, crumbled
dill, roughly chopped
lemons, zested and juice
extra-virgin olive oil
Steam the chicken breasts, when they have reached 75C take out and allow to cool. Strip down.
Boil the rice in plenty of water until just cooked, about 30 min.
Whisk all the ingredients together for the dressing.
Drain the rice, allow to cool and tip into a large bowl.
Pour ½ the dressing over the rice and mix well.
Mix together the cucumber and dill in a separate bowl and set aside.
Assemble and place the dressing in a 1oz pot.
Per 413g serving
Reference: Intake of an Average Adult (8400kJ/2000kcal)
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Disclaimer: Some of the food pictures on this website are a representation the actual dish, so if you have any particular allergy issues then please see the allergen list provided with the recipe, or enquire at the point of of purchase.