Warm rice, chicken and roasted pepper salad
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Serves:     people
Notes from Anna
  • This easy but interesting rice salad is a great way to use leftover poached or roast chicken. It's great cold too so why not make some extra for tomorrow’s lunch box?


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  1. Bring a saucepan of salted water to boil. Add the rice and simmer for 15 minutes. Drain and rinse under cold water.
  2. Meanwhile, drain the preserving oil from the peppers and dice them. Or roast the fresh peppers and dice.
  3. Slice the olives. Shred the cooked chicken. Wash and snip the chives.
  4. Mix all the ingredients in a salad bowl and drizzle with the oil and vinegar. Season with a generous grinding of black pepper and serve.

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