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Wild Rice, Chicken and Vegetable Salad

Wild Rice, Chicken and Vegetable Salad
325
calories
Calories
40 min.
Preparation
easy
Difficulty

Ingredients

for 4 servings
½ cup Wild rice
2 tablespoons balsamic vinegar
1 tablespoon Raspberry vinegar
1 tablespoon honey
lemons (juiced)
½ red Cabbage (trimmed, core removed and shredded)
¾ cup Date (roughly chopped)
4 tablespoons sunflower oil
2 Chicken breasts (skin on)
2 zucchini (cut into chunks)
2 tablespoons Sesame seeds
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Preparation steps

1
Cook the wild rice according to the packet instructions, drain well and set aside.
2
Mix the vinegars, honey and lemon juice together, season with salt and pepper and stir into the red cabbage. Add the dates and cooked rice and set aside.
3
Heat 2 tbsp oil in a wide skillet and cook the chicken breasts gently for about 4 minutes each side or until cooked through. Remove and discard the skin, cut the meat into chunks and add to the cabbage mixture.
4
Heat the remaining oil in the skillet ad gently cook the zucchini until softened. Stir into the cabbage, check the seasoning and place in serving bowls.
5
Scatter over the sesame seeds and serve.