Recipe - Rice Salad with Chicken and Peas

Ingredients for 6 portions:
200 g long grain rice
250 g frozen peas
1 small chinese cabbage (napa)
500 g chicken breast filet
100 ml white wine vinegar
3 tsp hot mustard
salt, pepper
125 ml sunflower oil
lemon juice

Preparation:

Put rice into a pot with a generous amount of salted water. Bring to a boil and let swell at low heat for 20 minutes. Strain through a sieve and chill under cold water. Drain well and put into a salad bowl.

Thaw peas and put into same bowl. Core chinese cabbage and wash leaves. Cut in fine strips and add to peas.

In a little oil fry chicken breast filet on both sides and cook over low heat until tender. Let cool somewhat, cut into strips, and mix into salad.

Beat oil, mustard, and vinegar together to make a thick salad dressing. Season with salt and pepper, and add lemon juice to taste. Pour over the rice salad, mix well, and let salad stand for a few minutes.