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Photo of Poached chicken and wild rice salad with tahini dressing by WW

Poached chicken and wild rice salad with tahini dressing

Total Time
50 min
15 min
25 min
Using wild rice adds a nutty flavour to this poached chicken and raw veg salad all topped with a tahini and paprika dressing.


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)


1 tbs, unhulled

99% fat-free, plain Greek yoghurt, unsweetened

¼ cup(s), (60g)

Lemon juice

2 tbs


1 clove(s)

Smoked paprika

½ tsp


2 tbs, toasted, coarsley chopped


  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.


SERVING SUGGESTION: Rocket leaves and lemon wedges. TIP: You’ll need to cook ½ cup (100g) wild rice. Place in a small saucepan with 2 cups (500ml) water. Cook over low heat for 40-45 minutes until grains soften and begin to curl. Drain and fluff grains with a fork. Rice can be made up to one day ahead.