Herb, Basmati & Chicken Salad

Ingredients

• 150g brown basmati rice
• olive oil
• 2 onions, halved and sliced
• 300g frozen peas
• 1 lemon, juiced and zested
• 2 skinless cooked chicken breasts, torn into bite-sized pieces
• large handful basil, chopped
• large handful dill, chopped
• lemon wedges, to serve

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rinse the basmati rice, then simmer it in a pan of boiling water for about 25 minutes until tender. Drain well and keep warm.

2. While the rice cooks, heat a splash of olive oil in a large frying pan over medium heat. Add the sliced onions and cook for about 10 minutes, stirring often, until soft and golden.

3. Add the frozen peas to the onions and cook for 3 to 4 minutes, until hot all the way through.

4. Add the torn cooked chicken pieces to the pan and stir for 2 to 3 minutes, until steaming hot in the thickest part, 165°F (74°C).

5. Put the drained rice in a large bowl. Add the lemon zest and juice and a little more olive oil, and toss well.

6. Add the onion, peas and chicken mixture to the rice along with the chopped basil and dill. Toss gently to combine.

7. Divide among 4 plates and serve warm, with the lemon wedges on the side.