Creamy Chicken & Rice Salad | Easy Leftover Recipe with d’lite Parboiled Rice скачать в хорошем качестве

Creamy Chicken & Rice Salad | Easy Leftover Recipe with d’lite Parboiled Rice

This creamy chicken and rice salad is the perfect way to use up leftover chicken and rice in a quick, satisfying meal. Made with d’lite Medium Parboiled White Rice, it’s budget-friendly, flavourful, and ideal for lunch or light dinners. Ingredients: • 2 Leftover Chicken Fillets • 1 – 1 & ½ Cups Frozen Peas, Sweetcorn & Carrots • 2 Cups d’lite Meduim Grained Parboiled White Rice • 2 tbps (20g) Paprika • Salt & Pepper • ½ Cup (100g) leftover sour cream dip • Fresh Corriander • 2 tbps (20g) Rice Spice STEP 1: COOKING THE RICE • Add one cup of rice to a pot, season with a teaspoon of salt, and fill the pot halfway with water. • Place it on the stove and cook until the rice is fluffy and perfectly done. • Once cooked, set it aside and allow it to cool completely. STEP 2: PREPPING THE VEGETABLES • Next up frozen vegetables. • Blanch them in boiling water for just 2 to 3 minutes, then drain well. STEP 3: USING LEFTOVER CHICKEN • Shred or pull the chicken into thin, stringy pieces this helps it mix evenly through the salad and stretch further. STEP 4: BRINGING EVERYTHING TOGETHER • Into a large bowl goes our cooled d’lite Medium Parboiled White Rice. • Add the blanched vegetables and the shredded chicken. • Mayonnaise for creaminess, paprika for warmth and colour, spice for rice to lift the flavour, and season with salt and pepper. • Mix gently until everything is well combined. • Finish with fresh coriander if you like totally optional, but it adds a lovely freshness.