Name: Rice and currant salad with chicken
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1/4 cup currants; 1/3 cup boiling water; 3 cup cooked long-grain rice; 1/4 cup slivered almonds, toasted; 1 green onion, thinly sliced; 1 tablespoon shredded mint, plus mint leaves, to serve; 2 chicken breast fillets, char-grilled 20 minutes, sliced,; Dressing; 1/4 cup extra-virgin olive oil; 1/4 cup orange juice; 2 teaspoon grated orange rind; 1 teaspoon ground cumin

Ingredients

1/4 cup currants

1/3 cup boiling water

3 cup cooked long-grain rice

1/4 cup slivered almonds, toasted

1 green onion, thinly sliced

1 tablespoon shredded mint, plus mint leaves, to serve

2 chicken breast fillets, char-grilled 20 minutes, sliced,

Dressing

1/4 cup extra-virgin olive oil

1/4 cup orange juice

2 teaspoon grated orange rind

1 teaspoon ground cumin

Method

1.Place currants in a small bowl; pour boiling water over. Set aside 5 minutes to soften.

2.To make dressing, combine all ingredient in a screw-top jar; shake well to combine. Set aside.

3.In a large bowl, combine rice, almonds, green onion, mint and drained currants. Drizzle with dressing. Serve topped with char-grilled chicken and mint leaves.

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Ingredients

Method

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