Keep things light this summer with this delicious brown rice salad. It’s packed full of chopped vegetables and chicken, with the added crunch of almonds and a dill-spiked yoghurt dressing. It’s perfect as a side dish, or as the main event!
Ingredients
- 1 cup brown basmati rice
- 1 Lebanese cucumber deseeded diced
- 1 stick celery diced
- 2 spring onions finely sliced
- 1 1/2 cups cooked chicken chopped
- 2 tbs currants
- 1/2 cup almonds roughly chopped toasted
- 2 cups water
Dressing
- 1 cup plain yoghurt
- 1/4 cup extra virgin olive oil
- 2 tbs red wine vinegar
- 1 garlic clove grated small
- 1/3 cup fresh dill chopped
- 2 tbs fresh mint chopped
Method
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Step 1Place rice in a saucepan with 2 cups of water. Bring to the boil, reduce heat and simmer, covered, for 12-15 minutes until all of the water has been absorbed. Turn off the heat and leave to rest for 10 minutes.
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Step 2Combine all ingredients for dressing in a large bowl. Add warm rice and stir well. Allow to cool completely. Just prior to serving, stir through chopped vegetables, chicken, currants and almonds. Garnish with a drizzle of yoghurt and some dill sprigs.
Recipe Notes
This is a great way to use up leftover barbecued chicken. You could also use leftover Christmas turkey. Or omit it altogether for a vegetarian version.
If using regular brown rice rather than brown basmati, the cooking time will be longer. Follow packet instructions for the absorption method.
This recipe was created and photographed by Greer Worsley for Australia's Best Recipes.
If you like the sound of this recipe, you might also like this Chicken Waldorf Salad.
Recipe Reviews (1)
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