Rainbow rice and chicken salad

Brighten up your day with this colourful and healthy salad

Rate this recipe

10 minutes
Serves 2
4 of 5 a day

Recipe by: Mixer | Eat Move Learn cook

Who said salad was boring?! This chicken salad is full of amazing colours and flavours – you would barely think it was a salad! It’s filling, healthy and easy to make. Why not give it a go?

This recipe is from our Eat Move Learn programme helping kids to eat healthily and stay active.

> See all our recipes suitable for young cooks

Suitable for young cooks

Ingredients

1 small gem lettuce
8 tablespoons cold pre-cooked brown rice (60g uncooked weight)
150g cold cooked chicken, cut into bite-sized pieces
2 medium tomatoes, diced
5cm piece of cucumber, diced
2 spring onions, finely chopped
1 small yellow pepper, diced
1 ring pineapple canned in natural juice, drained and cut into small pieces
½ red apple, diced (use lemon juice to prevent it turning brown)
4 dried apricots, finely chopped
½ tablespoon sultanas
1 tablespoon flaked almonds

For the dressing:

1 teaspoon olive oil
2 teaspoons white wine vinegar
Freshly ground black pepper
1 tablespoon low-fat Greek yoghurt

Method

Arrange the lettuce leaves on serving plates to look like petals.
Place the rice and chicken in a mixing bowl with the remaining ingredients and stir gently together.
Make the dressing by mixing the ingredients together. Dress the salad with the vinaigrette and toss lightly. Spoon the salad on to the prepared serving plates on top of the lettuce leaves.