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 | Chicken and Rice Salad | | Makes enough for four 600ml Bright&Healthy™ lunchkit lunches. Best eaten within 24 hours of making.
1 chicken breast, skinned and boned
2 teaspoons light olive oil
½ cup orange juice
1 tablespoon teriyaki sauce
2 teaspoons honey
2 teaspoons soy sauce
1 cup drained canned pineapple pieces
¼ cup pineapple juice from the canned pineapple
10 snow peas, blanched for 1minute and cut into strips
1 cup bean shoots
½ grated or finely sliced carrot
1 cup cooked long-grain rice
| | Heat oil and cook the chicken breast for 1 minute on both sides. Add orange juice, teriyaki sauce, honey, soy and pineapple juice. Cover and cook over low heat for about 6 minutes until cooked through.
Take the pan from the heat. Leave for 5 minutes in the covered pan to cool a little in the sauce. Cut into strips and put into a bowl with the liquid from the pan. Mix in remaining ingredients and toss well. As it stands, the rice will absorb the juices.
Let cool completely and refrigerate in a Tellfresh® storer until required.
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