Poached chicken and wild rice salad with tahini dressing
4
Points®
Total time: 50 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Using wild rice adds a nutty flavour to this poached chicken and raw veg salad all topped with a tahini and paprika dressing.
Ingredients
Skinless chicken breast
450 g, (Buy 2x250g) fat trimmed
Salt reduced chicken stock
2 cup(s), (500ml)
Cooked wild rice
1¾ cup(s), (230g)
Lebanese cucumber
1 medium, halved, seeded, cut into 3cm pieces
Red capsicum
1 medium, cut into thin strips
Yellow capsicum
1 medium, cut into thin strips
Fresh flat-leaf parsley
1 cup(s)
Tahini
1 tbs, unhulled
99% fat-free, plain Greek yoghurt, unsweetened
¼ cup(s), (60g)
Lemon juice
2 tbs
Garlic
1 clove(s)
Smoked paprika
½ tsp
Pepitas
2 tbs, toasted, coarsley chopped
Instructions
1
Place chicken and stock in a medium saucepan over low heat. Cover. Poach chicken for 15 minutes or until cooked. Remove from heat and set aside for 10 minutes before removing chicken with a slotted spoon. Transfer to a plate.
2
Combine rice, cucumber, capsicum and parsley in a large bowl. Combine tahini, yoghurt, lemon juice, paprika and garlic in a small bowl. Season with salt and pepper.
3
Using two forks, shred chicken into strips. Spoon rice salad onto plates and top with chicken. Drizzle with dressing. Sprinkle with pepitas.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.