This chicken salad is super simple and can be made in the morning and taken to work! You can cook up your own chicken or buy pre-cooked shredded chicken.
1½ cups brown rice
500 g chicken breast fillets
4 cups shredded Chinese cabbage
2 green spring onions, sliced
1 Red capsicum, chopped
⅓ cup soy sauce
2 tbsp lemon juice
2 tsp caster sugar
2 tsp finely grated fresh ginger
1 clove garlic, crushed
- Cook rice in a large saucepan of boiling, salted water until tender. Drain. Place in a large bowl. Cool completely.
- To make dressing, whisk all ingredients together in a small jug.
- Place chicken in a large saucepan. Cover with water. Bring to boil. Simmer, uncovered, for about 12 minutes, or until cooked. Drain. Cool.
- Shred chicken and add to rice with cabbage, onions and capsicum. Pour over dressing. Toss well to combine.