Orange and rice salad with chicory and chicken strips

AUTHOR
Arlie Wyatt
DIFFICULTY
very easy
RATING
5 2
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 150 g Basmati Rice
  • 7-10 Tbsp Salt
  • 500 g Chicken filet
  • 6 TABLESPOONS Oil
  • 7-10 Tbsp Pepper
  • 1 white and red cob chicory
  • 9 small oranges
  • 1 TEASPOON Honey Mustard
  • 2 stem(s) Mint

Directions

  1. 1

    Prepare rice in boiling salted water according to package instructions. Wash the meat, dab dry and cut into strips. Heat 2 tablespoons of oil in a frying pan and fry the meat for about 6 minutes while turning.

  2. 2

    Season with salt and pepper. Clean and wash the chicory, shake dry and remove individual leaves from the stalk.

  3. 3

    Peel 8 oranges so that the white skin is completely removed. Cut the fruit into slices. Halve 1 orange and squeeze the juice. Mix juice, mustard, salt and pepper. Add 4 tablespoons of oil drop by drop.

  4. 4

    Drain rice and quench cold. Wash mint, shake dry, pluck leaves from the stalks and cut into fine strips.

  5. 5

    Arrange the orange slices on 4 plates. Mix rice, chicken, salad, mint and vinaigrette and spread on the oranges.

Nutrition Facts

KCAL
450 kcal
CARBS
51 g
FATS
12 g
PROTEINS
34 g