Chicken, Pineapple & Rice Salad Recipe

Ingredients :

Serves 4
Preparation time : 40 minutes

• 4 boneless, skinless chicken breasts, about 125g (4oz) each, cooked

• 200g (7oz) wholegrain rice, cooked

• ½ pineapple, chopped

• 1 red pepper, chopped

• 3 spring onions, chopped

• 50g (2oz) dried blueberries

• salt and pepper
  
  Mustard dressing :

• 3 tablespoons sunflower oil

• 4 tablespoons Dijon mustard

• 1 tablespoon red wine vinegar

Method :

1. Dice the chicken and put it in a large bowl with the rice. Stir in the pineapple, red pepper, spring onions and blueberries. Season to taste with salt and pepper.

2. Make the dressing by mixing all the ingredients with 2 tablespoons water. Season to taste.

3. Spoon the dressing over the chicken mixture and serve straight away.

Variations :

For walnut, flageolet bean & blueberry rice salad, replace the pineapple and dried blueberries with 150g (5oz) fresh blueberries and add 75g (3oz) fresh walnut halves and a 410g (13½oz) can canned flageolet beans, drained and rinsed. Mix together and season as above.