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🍗 CHICKEN RICE SALAD 🍚🌽🥗 An easy and quick salad made with just a few simple ingredients but is incredibly delicious! Enjoy it for a fresh lunch or dinner and is also perfect for picnics or by the beach! 🏖 RECIPE - Serves 6 Ingredients 🛒 1 Large Chicken Breast 500g/17.6oz Rice 1 Small Red Onion, finely diced 200g/7oz Mangetout or Green Bell Pepper, diced 1 Can 400g/14oz Red Kidney Beans, drained and rinsed 1 Can 150g/5.3oz Sweetcorn, drained Tarragon Vinaigrette Dressing: 1/3 Cup Tarragon Vinegar 2 Cloves Garlic, minced 1 Tsp Dried Tarragon 3 Tbsp Dijon Mustard 1 Tbsp Sugar 2/3 Cup Sunflower Oil Salt & Pepper In a jug, add all the ingredients except the sunflower oil and stir together. Drizzle in the sunflower oil while whisking vigorously until it becomes an emulsion. Method: Place the breast in a saucepan covered in water. Cover, bring to boil then simmer for 45 minutes. Turn off heat, keep lid on and let the chicken cool in the water until you can pick it up by hand. (Cooking the chicken this way makes it moist and tender). When ready, cut into bite sized pieces. Cook the rice according to instructions. Drain and rinse under cold water. For an easy mix, transfer half of the cooked rice to a large dish. In this order; scatter half of the diced onion, mangetout, red kidney beans, sweetcorn and chicken. Pour over half of the dressing and repeat again with remaining rice, veggies, chicken and dressing. Cover with clingfilm and refrigerate for a few hours before serving for the rice and veggies to absorb the dressing. I like to serve this salad with hard boiled eggs on the side and a drizzle of mayonnaise on top. Enjoy! 😊 NOTE: Mangetout are young, sweet, tender garden peas also known as snow peas or sugar peas. They can be eaten raw or cooked in boiling water for just 2 minutes. For this recipe, I cooked them. (Drain cooked mangetout and immediately immerse them in a bowl of ice-cold water for a few minutes. Drain and cut into bite sized pieces. By doing this, it will give the mangetout a crunchy texture.)