Spring rice salad with chicken and fruity dressing

Name: Spring rice salad with chicken and fruity dressing
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 150 g Wild rice mixture; 7-10 Tbsp Salt; 500 g white asparagus; 125 g Sweet peas; 300 g Carrots; 7-10 Tbsp Sugar; 1 Splash of lemon juice; 500 g Chicken filet; 1 TABLESPOON Oil; 7-10 Tbsp Pepper; 1 Head romaine lettuce; 3 TABLESPOONS Apricot Jam; 1 Spring onion; 3 TABLESPOONS Vegetable broth; 2 TABLESPOONS White wine vinegar; 7-10 Tbsp Cayenne pepper

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

150 g Wild rice mixture
7-10 Tbsp Salt
500 g white asparagus
125 g Sweet peas
300 g Carrots
7-10 Tbsp Sugar
1 Splash of lemon juice
500 g Chicken filet
1 TABLESPOON Oil
7-10 Tbsp Pepper
1 Head romaine lettuce
3 TABLESPOONS Apricot Jam
1 Spring onion
3 TABLESPOONS Vegetable broth
2 TABLESPOONS White wine vinegar
7-10 Tbsp Cayenne pepper

Directions

1
Prepare rice in boiling salted water according to package instructions. Wash and peel the asparagus, cut off the woody ends and cut diagonally into pieces. Clean and wash mangetouts and cut them diagonally into pieces. Peel, wash and cut carrots into thirds and cut them into thin sticks. Blanch asparagus in boiling salted water with 1 teaspoon sugar and lemon juice for 3-4 minutes. In a second pot blanch carrots in boiling salted water for about 4 minutes. After about 2 minutes add the mangetout. Drain the vegetables and rinse with cold water. Wash the chicken filet, dab dry and cut into pieces. Heat oil in a frying pan and fry the meat for about 6 minutes, turning it, season with salt and pepper.
2
Clean the salad, wash it. For the dressing, heat jam in a pot and pass through a sieve. Clean and wash spring onion and cut it diagonally into rings. Mix spring onion, jam, stock and vinegar. Season to taste with salt and cayenne pepper. Mix rice, vegetables, meat and vinaigrette
3
Put 2 salad leaves on 4 plates and arrange salad on each