Chicken, apricot and walnut salad
Take one bite of this summer salad and you'll agree combining fruit, nuts and meat is pure genius. It's also got brown rice to guarantee you won't go hungry
Cooked brown rice
1 cup(s), (170g)
Baby spinach leaves
Apricot, canned in natural juice, drained
½ cup(s), (50g), toasted, chopped
Cooked skinless chicken breast
500 g, shredded
Red wine vinegar
- Place rice, spinach, apricots, walnuts and chicken in a large bowl. Whisk vinegar, oil and mustard in a medium jug. Drizzle over salad, season with salt and freshly ground black pepper, then toss to combine. Serve.
TIP: If in season, you can use fresh apricots instead of canned apricots.