A zingy rice salad with succulent chicken, colourful veg, tangy salsa and vibrant fresh herbs.
1 x packet Old El Paso Original Smoky BBQ Spice Mix for Fajitas
1 x jar Old El Paso Thick ‘n’ Chunky Mild Salsa
175g basmati and wild rice
150g cherry tomatoes, halved
6 x salad onions, finely sliced
3 x boneless, skinless chicken breast fillets, sliced
1 x ripe avocado, peeled, stoned and diced
1 x lemon, juiced
3tbsp corn or sunflower oil
A handful of chopped coriander
Lemon wedges to serve
1. Cook the rice in boiling water for about 25 minutes, according to pack instructions, until tender. Drain well and allow it to cool.
2. While the rice is cooking, grab a mixing bowl. Add the Old El Paso Spice Mix for Original Smoky BBQ Fajitas and oil, (keeping back 1tbsp of the oil to one side) and mix with half the lemon juice. Then throw in the chicken and turn to coat it well.
3. Heat a griddle pan over a medium heat, then add the chicken and cook for 4-5 minutes each side, until thoroughly cooked through, or cook under a preheated grill. Cut into chunky slices.
4. To make the dressing, pour the remaining oil, lemon juice and chopped coriander into a bowl and stir well.
5. Pour the dressing over the rice, add the Old El Paso Thick ‘n’ Chunky Mild Salsa and all the remaining ingredients, then toss it all together.
Squeeze on a lemon wedge and a few more fresh herbs for a bit of extra zest.
Use the rice salad as a yummy filling for tortillas – great at lunchtime!
