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How to make Chicken and rice salad with green goddess dressing

Yield = 4
Prep time: 0:15
Cook time: 0:05
Total time: 0:20

Ingredients

  • 250g pkt microwavable rice
  • 1 cup (120g) frozen peas
  • 1 large carrot, peeled, cut into long matchsticks
  • 1 tablespoon extra virgin olive oil
  • 2 cups shredded Coles RSPCA Approved Hot Roast Chicken
  • 300g mixed medley tomatoes, halved
  • 1 cup alfalfa sprouts
  • 120g fetta, crumbled
  • 60g pkt Coles Australian Baby Spinach

Green goddess dressing

  • 1 cup flat-leaf parsley leaves
  • 1/2 cup (120g) sour cream
  • 2 tablespoons chopped tarragon
  • 2 tablespoons chopped chives
  • 1 garlic clove, quartered
  • 1 tablespoon olive oil

Method

  • Step 1 Heat the rice following packet directions. Transfer to a heatproof bowl and set aside to cool completely.
  • Step 2 Meanwhile, cook the peas in a small saucepan of boiling water for 2 mins or until heated through. Refresh under cold water. Drain well.
  • Step 3 To make the green goddess dressing, place the parsley, sour cream, tarragon, chives, garlic and oil in a blender and blend until smooth. Season and transfer to a bowl.
  • Step 4 Divide the rice among four 350ml jars. Top with carrot and peas. Drizzle with oil and green goddess dressing. Top with chicken, tomato, alfalfa sprouts, fetta and spinach to serve.