Create a beautiful meal in one bowl with this chicken and rice salad.

Prep Time : 0:10 | Cook Time : 0:15 | Total Time : 0:25 | Serving : 4 person.

Ingredients

• 500g skinless chicken breast fillets, trimmed of any fat

• 750ml Massel salt reduced chicken style liquid stock

• 1 cup Basmati rice

• 1/2 cup mint leaves

• 2 cups mixed salad leaves

• 10 fresh dates, pitted, roughly chopped

• 1 teaspoon ground cinnamon

• 1/4 cup (60ml) lemon juice

Method

• Step 1

  Bring 1L water to the boil in a pan and add chicken. Return to the boil and poach for 10-12 minutes until cooked through. Leave to cool in the liquid for 5 minutes. Remove and slice thinly.

• Step 2

  Meanwhile, combine the stock with 1 cup (250ml) water in a saucepan and bring to the boil. Add the rice and simmer over medium-high heat for 10-12 minutes until tender. Drain (if necessary) and fluff with a fork.

• Step 3

  Combine the chicken, rice, mint, salad leaves and dates in a bowl.

• Step 4

  Combine cinnamon and lemon juice in a small bowl, add to the rice mixture and toss to coat. Serve warm.