Lunchbox Rice Salad Pots
Quick and easy rice salad pots - a great allergy friendly recipe for school lunches.
Servings: 5 pots
Ingredients
- 125 g Iceland Ready Cooked Pulled Chicken Breast
- 2 x 200g bags Iceland Easy Steam White Rice
- 125 g Iceland Pea & Four Bean Medley in a Mint Butter
- ½ tsp turmeric
- 100 g cherry tomatoes
- 100 g grapes
- 1 tbs olive oil
- 2 tbs lemon juice
- seasoning to taste
Instructions
- Place the chicken breast on a plate, cover and leave in the fridge to defrost over night. Once defrosted, cut into smaller pieces.
- Place the two bags of rice in the microwave and heat according to instructions.
- Meanwhile, pop the pea and bean medley into a frying pan and stir fry until the butter has melted and the beans are heated through.
- Slice the grapes and cherry tomatoes into halves or quarters (depending on size).
- Tip the rice into a large bowl (take care not to burn yourself on escaping steam when opening the bags) and stir in the turmeric until well combined.
- Add the peas and beans, chicken pieces, tomatoes and grapes to the bowl and stir to combine.
- Mix the olive oil and lemon juice with seasoning to taste and pour over the rice salad, then stir again until well combined.
- Cool quickly and store covered in the fridge, pop it into little tubs or add straight into lunch boxes.
Notes
NOTES: This rice salad is infinitely adaptable and great for using up whatever odds and ends are lying around in your fridge or freezer! Other ingredients that would work well in this salad include peas, sweetcorn, chopped spinach, peppers and prawns, all of which can be found frozen at Iceland, and spring onions, ham, cucumber, raisins and other dried fruits, nuts and seeds.