“Persian” Rice Salad

taken from: http://www.taste.com.au/recipes/4248/persian+rice+salad

Ingredients (serves 4)

• 500g skinless chicken breast fillets, trimmed of any fat
• 750ml reduced-salt chicken stock
• 1 cup basmati rice
• 1/2 cup mint leaves
• 2 cups mixed salad leaves
• 10 fresh dates, pitted, roughly chopped
• 1 tsp ground cinnamon
• 1/4 cup (60ml) lemon juice
• 1 tbsp honey (optional)

Method

• Bring 1L water to the boil in a pan and add chicken. Return to the boil and poach for 10-12 minutes until cooked through. Leave to cool in the liquid for 5 minutes. Remove and slice thinly.

• Meanwhile, combine the stock with 1 cup (250ml) water in a saucepan and bring to the boil. Add the rice and simmer over medium-high heat for 10-12 minutes until tender. Drain (if necessary) and fluff with a fork.

• Combine the chicken, rice, mint, salad leaves and dates in a bowl.

• Combine cinnamon, honey (optional) and lemon juice in a small bowl, add to the rice mixture and toss to coat. Serve warm.