Add a sprinkle of toasted almonds and the goodness of brown rice and you have the perfect lunch. Barbecue the chicken and asparagus for a rustic summer salad.
- 1 cup brown rice
- 2 bunches asparagus, trimmed
- 500g chicken breast or fillets, sliced
- Fresh thyme and parsley, chopped
- ½ cup olive oil
- 1 tsp wholegrain mustard
- 1 tbsp liquid honey
- ¼ cup lemon juice
- ½ cup dried apricots, sliced
- ¼ cup toasted almonds, sliced
- 2 handfuls baby spinach, mesclun or rocket
1 Cook the rice according to packet directions, drain and allow to cool. Blanch the asparagus in boiling water for a few minutes then drain, toss with a tbsp of oil and sear in a heated pan until tender.
2 Combine the chicken strips with 2 tbsp of the oil, a sprinkle of the herbs and season well.
3 Reheat the grill pan and sear the chicken strips for about 4-5 minutes each side until golden and cooked through, then set aside.
4 Combine remaining oil, mustard, honey and lemon juice in a jar and shake well. In a large bowl, combine brown rice, green leaves, apricots and almonds, with the remaining herbs, asparagus and chicken and toss with dressing.