John Myers
Rice Salad with Chicken and Avocado
The perfect rice salad with chicken and avocado recipe with a picture and simple step-by-step instructions.
- 100 g Red rice
- 400 g Chicken breast
- 500 ml Poultry broth
- 2 Spring onions
- 1 Red Paprika
- 1 Mini cucumber
- 1 Hass avocado
- 1 Lemon, zest and juice
- Agave syrup
- Rapeseed oil
- Salt
- Pepper
- Bring the rice to the boil with twice the amount of water and a pinch of salt, then turn the heat to the lowest level and simmer with the lid closed for about 40 minutes, then pour over a sieve and allow to cool.
- Bring the vegetable stock to the boil, set it to the lowest setting and let the chicken breast simmer in it for about 20 minutes, then remove it, dab a little with kitchen paper, add a little salt and pepper and let it cool down too.
- Put the cooled rice in a salad bowl, cut the chicken breast into small cubes and add to the rice. Cut the spring onions into rings and place in the salad bowl. Core the peppers, peel the skin with a peeler and cut into fine cubes and also add to the salad bowl.
- Peel and quarter the cucumber, remove the seeds and add to the other ingredients. Now halve the avocado, remove the stone and peel and cut into cubes, drizzle a little lemon juice and add to the salad bowl. Now mix all the ingredients in the salad bowl once.
- Mix two tablespoons of lemon juice, some agave syrup, lemon zest, rapeseed oil and salt and pepper into a dressing, pour over the salad and mix well.
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