Chicken With Mixed Rice Salad


  • 350g Steggles LEAN chicken mince
  • ¼ cup wild rice
  • 3 cup cooked long grain white rice, cold
  • 1 tsp curry powder
  • 2 sticks celery, finely chopped
  • 4 shallots, finely chopped
  • ¾ cup parsley leaves
  • 1 Tblsp finely chopped sage
  • ¼ cup olive oil
  • 1 cup natural almonds, roughly chopped
  • 2 Tblsp white wine vinegar
  • 1 Tblsp lemon juice
  • Salt and pepper to taste


  1. In a medium pan combine the wild rice with 2 ½ cups of water. Bring to boil, reduce heat and simmer uncovered until the rice is cooked. After about 45 minutes strain rice, transfer to a large bowl and set aside to cool.
  2. When cool combine the cooked white rice with the wild rice and stir in celery, shallots and herbs.
  3. Cook chicken mince in a lightly greased frying pan, breaking up lumps with a wooden spoon. Add curry powder cook for 1 minute, set aside to cool. When cool, add to rice mixture. Refrigerate for 15 minutes.
  4. Heat 1 tablespoon of the oil in a frying pan and toast the almonds over medium heat for about 1-2 minutes, cool. Add almonds to the rice mixture.
  5. In a small jug whisk together remaining oil, vinegar, lemon juice, season with salt and pepper. Pour over salad mix well.
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All Steggles chickens are raised in large barns, and free of any added hormones.
Steggles Jan 20, 2018
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