250 g packet brown rice and quinoa blend
2 cups shredded roasted chicken breast (260g)
1 large Lebanese cucumber, halved lengthways, thinly sliced diagonally
200 g punnet grape tomatoes, halved lengthways
1 cup coarsely chopped fresh coriander leaves and stems
180 g packet mixed leaf salad
½ cup dry roasted unsalted peanuts
½ cup bottle salad dressing
2 tbsp Thai chilli jam paste
- Heat rice and quinoa blend according to packet directions. Transfer to a large bowl. Cool.
- Add chicken, cucumber, tomatoes, coriander, salad leaves and peanuts to bowl.
- Place dressing and chilli jam in a jug. Whisk well.
- Just before serving, add dressing to salad. Toss to combine.