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Brown rice, chicken and avocado salad
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Brown rice, chicken and avocado salad


Ingredients:
2 chicken breasts without bones
Salt and pepper
Juice from 3 lemons
4 Avocados
3 cups brown rice
200 g cherry tomatoes, halved
2 corns cobs
1 purple onion
50 g coriander
1 green chili, chopped
Canola oil

How to make:

1. In a pan, add oil over medium heat. Cook chicken breasts for 5-6- minutes per side or until cooked and golden. Season with salt and pepper and spray with 1/3 of lemon juice. Set aside.

2. Cut Hass avocados into squares and spray them with the rest of the lemon juice so they do not turn dark.

3. Mix rice into a bowl with diced chicken breasts, avocados, tomatoes, corn and onion.

4. Blend mixture with lemon juice, oil, chili, coriander, salt and pepper to emulsify. Season salad and serve.


Food and Drink Editor
25/10/2010
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