Persian Rice Salad

Create a beautiful meal in one bowl with this chicken and rice salad.

The ingredient of Persian Rice Salad

• 500g skinless chicken breast fillets trimmed of any fat
• 750ml massel salt reduced chicken style liquid gathering
• 1 cup basmati rice
• 1 2 cup mint leaves
• 2 cups infected salad leaves
• 10 fresh dates pitted more or less chopped
• 1 tsp sports ground cinnamon
• 1 4 cup 60ml lemon juice

The Instruction of persian rice salad

• bring 1l water to the boil in a pan and accumulate chicken return to the boil and poach for 10 12 minutes until cooked through leave to cool in the liquid for 5 minutes separate and slice thinly
• meanwhile put in the growth past 1 cup 250ml water in a saucepan and bring to the boil add the rice and simmer exceeding medium high heat for 10 12 minutes until tender drain if necessary and fluff afterward a fork
• enhance the chicken rice mint salad leaves and dates in a bowl
• adjoin cinnamon and lemon juice in a small bowl mount up to the rice incorporation combination and toss to coat benefits warm

Nutritions of Persian Rice Salad

calories: 406 3 calories
calories: 3 grams fat
calories: 1 grams saturated fat
calories: 59 grams carbohydrates
calories: 18 grams sugar
calories: n a
calories: 34 grams protein
calories: 74 milligrams cholesterol
calories: 540 66 milligrams sodium
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calories: nutritioninformation