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Our chicken and rice salad with fresh seasonal peaches and basil is the ideal fresh summery salad with a hit of protein.

Serves 1


  • 90g chicken breast without skin
  • 50g cooked brown rice
  • 40g mixed lettuce
  • 1 fresh peach
  • 70g frozen corn kernels
  • 50g red onion
  • 1 tbsp lemon juice
  • 1 clove garlic
  • 1 tsp mustard
  • 1 tbsp balsamic vinegar
  • ½ tbsp olive oil
  • 10g basil


  1. Poach the chicken until cooked (approximately 12-15 minutes), adding the corn in the last 2 minutes.
  2. Drain and rest the meat for 1-2 minutes and then slice.
  3. Prepare the dressing by mixing the lemon juice, mustard, vinegar, oil and finely chopped garlic and basil. Season with some salt and pepper.
  4. Cut the peach in half and remove the pit. Thinly slice the peach and the onion.
  5. In a medium bowl, add lettuce, cooked rice, chicken, corn, peach and onion.
  6. Dress with the dressing. Serve and enjoy.

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