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Recipes

Lunch

Caribbean Rice Salad

11.08.2016
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This rice salad recipe is full of bright and bold flavours.

400g pack Frozen Cooked Chicken Breast Pieces

2 125g sachets of Easy Cook Boil-in-the-Bag Long Grain Rice

3 Oranges

3 Fun Size Apples

½ Pineapple

½ tsp Dijon Mustard

130ml Olive Oil

280g jar Marinated Grilled Peppers, drained and cut into pieces

150g Frozen Garden Peas

Salt and Pepper

Defrost the chicken pieces as per pack instructions.

Cook the rice and frozen garden peas as per pack instructions and put to one side.

Peel 2 oranges and cut into segments.

Core and chop the apples into bite size pieces then finally peel the pineapple and chop into bite size pieces.

Place all the fruit into a bowl.

Then in a separate bowl squeeze the juice from the remaining orange then stir in the mustard.

Add the olive oil and beat well.

Pour the dressing over the fruits, add the warm rice, the peppers, and the garden peas, season with salt and pepper.

Stir through the chicken pieces.