This recipe originally came from the Women’s Weekly website, but I have changed it around a bit since then. You can use whatever ingredients you have on hand, substitute ingredients etc (originally this recipe had spring onions and sun-dried tomatoes).
This is great for either a BBQ or for a quick week time lunch (which is what made it for!). I know this isn’t really me trying out a new recipe, but this version was a newie for me. Enjoy!
2 cups of brown rice, cooked and cooled to room temperature
400g chicken, cubed and cooked
3 heaped tablespoons black chopped olives
¼ red onion, chopped finely
4 mushrooms, sliced finely
½ red capsicum, chopped
½ packet of feta, cubed or broken up
3 tablespoons slivered almonds
2 tablespoons chopped parsley or basil
4 tablespoons red wine vinegar
Juice of half a lemon
8 tablespoons extra virgin olive oil
1 teaspoon mustard
1 clove garlic, chopped finely
Good pinch of salt
Combine all the salad ingredients into a bowl and mix well.
Add the dressing ingredients into a jar, seal, and shake. Add dressing to the salad and mix well. Check for seasonings - you might need to add more salt / olive oil depending on ingredients used.
Serve at room temperature.