1LemonJuice (approx 1/4 cup) and Zest finely grated
2tTahini Paste
2TBHoney
1tGarliccrushed
2TBBasilfresh, chopped
SALAD:
1 ½cupsBrown Riceuncooked quantity
4Chicken Filletseach about 150 gr / 5 oz
Salt and Black Peppertaste
1 ½cupsPineapplecubed
1cupEnglish Cucumberchopped
1Red Bell Pepperchopped
2– 3 Spring Onionschopped (white and green parts)
½cupMixed Roasted and Salted Macadamia and Cashew Nuts
2Handfuls Baby Greens
Instructions
DRESSING: Whisk together the ingredients for the Dressing and set aside
RICE: Cook the Rice according to the packet’s instructions – let cool
CHICKEN: Season the Chicken to taste with Salt and Pepper – cook on the barbecue, George Foreman grill, griddle pan or steam – remove from heat, use a little of the Dressing and brush over the warm Chicken – set aside to cool
SALAD: Scoop the cooked Rice onto one half of a large serving plate (or individual plates) – arrange the Baby Greens on the other half
Toss together the Pineapple, Cucumber, Red Bell Pepper and Spring Onions – scoop over the Rice and sprinkle over the Nuts
Arrange the Chicken on the Baby Greens - serve
Nutrition Facts
Chicken and Pineapple Rice Salad
Serving Size
1 Adult sized portion
Amount per Serving
Calories
538
% Daily Value*
Fat
36
g
55
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
29
g
Carbohydrates
42
g
14
%
Fiber
5
g
21
%
Sugar
15.8
g
18
%
Protein
37.1
g
74
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.