Orange and rice salad with chicory and chicken strips

Name: Orange and rice salad with chicory and chicken strips
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 150 g Basmati Rice; 7-10 Tbsp Salt; 500 g Chicken filet; 6 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1 white and red cob chicory; 9 small oranges; 1 TEASPOON Honey Mustard; 2 stem(s) Mint

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

150 g Basmati Rice
7-10 Tbsp Salt
500 g Chicken filet
6 TABLESPOONS Oil
7-10 Tbsp Pepper
1 white and red cob chicory
9 small oranges
1 TEASPOON Honey Mustard
2 stem(s) Mint

Directions

1
Prepare rice in boiling salted water according to package instructions. Wash the meat, dab dry and cut into strips. Heat 2 tablespoons of oil in a frying pan and fry the meat for about 6 minutes while turning.
2
Season with salt and pepper. Clean and wash the chicory, shake dry and remove individual leaves from the stalk.
3
Peel 8 oranges so that the white skin is completely removed. Cut the fruit into slices. Halve 1 orange and squeeze the juice. Mix juice, mustard, salt and pepper. Add 4 tablespoons of oil drop by drop.
4
Drain rice and quench cold. Wash mint, shake dry, pluck leaves from the stalks and cut into fine strips.
5
Arrange the orange slices on 4 plates. Mix rice, chicken, salad, mint and vinaigrette and spread on the oranges.