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Chicken Tandoori and Brown Rice Salad 
Added on: 31-Dec-1969 Hits: 2025
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Recipe Text:

Chicken Tandoori and Brown Rice Salad

This recipe is part of Lunchbox 4.

Also in this tasty packed lunch:
  •  Chicken Tandoori with Brown Rice Salad
  •  Mini Rice Cakes
  •  Mini Fruit Sticks with Dairy Free Custard Dip
  •  Individual Packet of Trufree Milk Chocolate Digestives
  •  Cranberry and Raspberry Juice
This lunchbox is wheat and gluten free.

Lightly spiced chicken breast cubes combined with diced cucumber and peach and brown rice with a soya yogurt mint dressing. Serve with rice cakes.

Makes: 4 servings
Preparation Time: 30 minutes
Cooking Time: 25 minutes
Oven Temperature: 200°C/180°C Fan/400°F/Gas Mark 6

Ingredients
225g / 8oz Brown Rice
2 Chicken breasts, skinned and cubed
2 x 5ml tsp Tandoori paste
1 x 15ml tbsp Light and mild olive oil
1 Lemon, juice of
½ Cucumber, diced
1 Ripe peach, stone removed and diced
8 Baby tomatoes, halved
1 x 5ml tsp Fresh chopped chives

Dressing
4 x 15ml tbsp Soya natural yogurt
1 x 15ml tbsp Cooking juices from chicken
1 x 5ml tsp Fresh chopped mint

Method
1. Cook brown rice following pack instructions. Rinse in cold water and drain thoroughly.
2. Coat diced chicken cubes with combined tandoori paste, olive oil and lemon juice. Wrap in a baking parchment parcel. Rest in an ovenproof dish and oven cook for 25 minutes until cooked. Leave to cool, saving cooking juices.
3. Combine salad ingredients with the cooked rice and chicken.
4. Mix dressing ingredients together and stir into salad. Store in a sealed container and refrigerate. Place in individual sealed pots into packed lunch boxes along with a cool block to keep fresh. Accompany with rice cakes.