There's no cook tiime involved if the rice and chicken are precooked.
Ingredients
For the sauce
½ cup tender herbs (such as dill, parsley, coriander, basil, mint, and/or chives)
¼ cup mayonnaise
¼ cup double cream yoghurt/sour cream or creme fraiche
2 tbsp Saint Sebastian Bay Extra Virgin Olive Oil
1 tbsp lemon juice
1 garlic clove
salt and pepper to taste
For the rest of the bowl
4 cooked chicken breasts, cut into 2cm cubes
5 cups cooked brown rice or quinoa
4 celery stalks, chopped
2 ripe avocados
8 stalks steamed tender stem broccoli
stalks steamed tender stem broccoli
Directions
1
Combine herbs, mayonnaise, yoghurt/sour cream or crème fraiche, extra-virgin olive oil, lemon juice drained capers, garlic clove, and a big pinch of salt in a blender.
2
Pulse until smooth. Season well with salt and pepper.
3
Add the dressing to the cubed chicken and mix well to combine.
4
Using the quinoa or rice as a base, arrange all the different ingredients in little heaps in a bowl.
5
Garnish with micro herbs.
Ingredients
Ingredients
For the sauce
½ cup tender herbs (such as dill, parsley, coriander, basil, mint, and/or chives)
¼ cup mayonnaise
¼ cup double cream yoghurt/sour cream or creme fraiche
2 tbsp Saint Sebastian Bay Extra Virgin Olive Oil
1 tbsp lemon juice
1 garlic clove
salt and pepper to taste
For the rest of the bowl
4 cooked chicken breasts, cut into 2cm cubes
5 cups cooked brown rice or quinoa
4 celery stalks, chopped
2 ripe avocados
8 stalks steamed tender stem broccoli
stalks steamed tender stem broccoli
