Chicken rice salad
"A tasty low fat dish which can easily be adapted to include your favourite vegetables. Use canned tuna, or cooked turkey or lean ham in place of chicken."
Prep time:
5 min
Cook time:
25 min
Servings:
6 people
Health Score
High
Medium
Low
8.9 / 10
High score
Glycemic Index
Index
59
ModerateLoad
26
HighNutrition per serving:
| Calories | 298.98 kcal | 15% |
| Fat | 5.54 g | 8% |
| Carbs | 44.69 g | 17% |
| Sugars | 5.84 g | 6% |
| Protein | 18.13 g | 36% |
| Sodium | 281.96 mg | 14% |
| Fiber | 3.65 g | 13% |
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index 59 Moderate |
Glycemic Load 26 High |
Ingredients
225g (8oz) long grain brown rice
350g (12oz) cooked skinless boneless chicken chopped
1/2 cucumber halved and thinly sliced
1 bunch of spring onions chopped
1 red pepper seeded and chopped
115g (4oz) sugar-snap peas chopped
200g (7oz) can sweetcorn kernels rinsed and drained
8-10 tablespoons low fat ready-made French-style dressing
2 tablespoons chopped fresh basil or flat-leaf parsley
Freshly ground black pepper to taste
Fresh basil or flat-leaf parsley sprigs to garnish
Directions
Read the directions for this recipe at bhf.org.uk
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