Green Goddess Chicken and Rice Salad

There's nothing quite like tucking into a bowl of feel good rice, and this Green Goddess chicken and rice salad is really doing it for us this spring!

25 minutes cook

Serves 5

Ori Goldberg

Ingredients

Rice salad:

1rotisserie chicken,

3 microwave rice packets

100gdill, mint, chives, tarragon

100g pistachio, chopped

2 shallots

100g frozen peas

Dressing:

4 tbspolive oil

2 tbspred wine vinegar

2 tspmustard

salt and pepper, to taste

Fresh herbs, pistachios, peas and chicken, all rolled through some rice and golden rotisserie chicken, and dressed with a simple vinaigrette that's light and creamy.

Method

Take your rotisserie chicken, and if not hot already, place in an oven at 180°c for 20 minutes.

Prepare all your fresh herbs for our green goddess inspired salad. Roughly chop the dill, mint, chives and tarragon, as well as the pistachios. Finely slice the shallot into rings, and store in bowl of cold water until ready to use.

In a jar, or bowl, make the dressing by adding the olive oil and vinegar, along with the mustard and whisking, or shaking if using a jar. The mustard will help emulsify the dressing. Add salt and pepper to taste here.

Slice the chicken and debone the legs, thighs and wings and add to a large mixing bowl, with our herbs, pistachios and shallots. Add in cooked packet rice, and the peas, that have been defrosted in the microwave. Add our dressing and mix through the rice until everything is equally combined.