• 4 boneless, skinless chicken breasts, about 125 g (4 oz) each, cooked
  • 200 g (7 oz) wholegrain rice, cooked
  • ½ pineapple, chopped
  • 1 red pepper, chopped
  • 3 spring onions, chopped
  • 50 g (2 oz) dried blueberries
  • salt and pepper
  • 3 tablespoons sunflower oil
  • 4 tablespoons Dijon mustard
  • 1 tablespoon red wine vinegar

Dice the chicken and put it in a large bowl with the rice. Stir in the pineapple, red pepper, spring onions and blueberries. Season to taste with salt and pepper.

Make the dressing by mixing all the ingredients with 2 tablespoons water. Season to taste.

Spoon the dressing over the chicken mixture and serve straightaway.

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