Chicken rice salad

Author: Sarah Swain - Food writer, stylist and recipe creator

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Serves: 4

Time to make: 20 mins , plus making base mixes

Ingredients

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1 portion Basic coleslaw mix (see tip)

1 cup basmati rice

spray oil

1 portion Basic herby chicken mix (see tip)

⅓ cup dried dates, chopped

¼ cup walnuts, chopped

1 apple, chopped

½ bulb roasted garlic (see tip), broken in cloves

2 cups cherry tomatoes, halved

⅓ cup oil-free French dressing

2 tablespoons chopped fresh parsley

Instructions

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1 From stored mixes, add dressing to Basic coleslaw mix and toss to combine. Cook rice following packet directions. Meanwhile, heat a non-stick pan with oil and cook chicken until lightly golden.

2 Drain rice and place in a serving bowl. Add coleslaw with dates, walnuts, apple, garlic, tomatoes and dressing. Toss. Top with chicken and serve with parsley.

HFG tip

This recipe is part of our Cook once, meals for a week feature… all it takes is one Sunday afternoon cooking session to have dinner sorted for the week ahead!

Nutrition Info (per serve)

Calories 574 cal

Kilojoules 2400 kJ

Protein 34 g

Total fat 15 g

Saturated fat 2 g

Carbohydrates 75 g

Sugar 33 g

Dietary fibre 8 g

Sodium 420 mg

Calcium 160 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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