Chicken and rice salad - - Food - Recipes

This simple rice salad can be eaten warm or cold - serve it with a tomato and basil salad and some crusty bread for a healthy meal.

Ingredients
200g/7oz white rice
5 tbsp oil
pinch of nutmeg
lemon juice or white wine vinegar
225g/8oz cold cooked chicken, cut into strips
85-110g/3-4oz mushrooms, sliced
freshly ground black pepper

Method
1. Cook the rice according to the packet instructions. Drain the rice - and while it is warm dress it with the oil, nutmeg and plenty of fresh ground black pepper. Add the lemon juice or white wine vinegar.
2. Stir the cooked chicken and sliced mushrooms into the rice. Serve the salad straight away or chill in the fridge and serve cold.