Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Epic roast chicken salad with wild rice and grapes
Make the most of your Sunday roast and make this epic leftover chicken salad. Juicy grapes, earthy wild rice and tender baby kale are tossed together with leftover roast chicken for a quick dinner or an easy take-to-work lunch
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Ready in 45 minutes
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Cooking time 30 minutes
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Prep time 15 minutes
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Serves 2
Ingredients
- 120g basmati rice
- 20g hazelnuts, blanched
- 40g mixed baby kale
- 60g red grapes, halved
- 150g cooked chicken
For the dressing
- 2 tbsp balsamic vinegar
- 1 tbsp extra virgin olive oil
- 1 tsp dijon mustard
- ½ tbsp fresh rosemary, roughly chopped
- 1 tsp runny honey
Method
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1
Preheat the oven to 200°C/fan 180°C/gas mark 6. Bring a large pan of water to the boil and cook the rice according to the instructions on the packet. Drain and leave to cool.
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2
Place the hazelnuts on a small roasting tray and roast for 8-10 minutes, until lightly golden. Set aside to cool, then roughly chop. Mix the cooled rice with the kale, half the grapes and seasoning.
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3
Place the balsamic, olive oil, mustard, rosemary and honey in a mini food processor and blitz for 1 minute until everything is well mixed and the dressing has thickened slightly. Divide the dressing between the bottom of two mason jars, then add the chicken. Add the rice, then top with the chopped hazelnuts and remaining grapes.
