Roast Chicken & Peach Picnic Salad

Poultry
30 Min
very easy
4 People
Rating starstarstarstarstar
Tender black rice tossed with toasted almonds, sweet peach and sliced roast chicken with a herb dressing.
1. Place rice in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender. Drain and rinse under cold water.

2. Roughly chop almonds. Toast in a pan over medium-high heat for 1-2 minutes, or until golden. Remove and set aside.

3. Whisk together 1 tsp dried Italian herbs with 2 tbsp vinegar and 1/4 cup olive oil. Season to taste with salt and pepper.

4. Slice peaches and spring onions. Dice celery. Thinly slice chicken breast. Toss all together with rice, almonds, mesclun leaves and dressing.

5. Divide salad among bowls to serve.
Black Rice 300g
Almonds 1 packet (40g)
Peaches 2
Spring Onions 1/3 bunch *
Celery 2 sticks
Roast Chicken Breast 220g
Mesclun Leaves 1/2 bag (100g)

* Ingredient also used in another recipe

From your pantry:
olive oil, salt, pepper, red wine vinegar, dried Italian herbs