Poached Chicken Salad

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Try out this poached chicken salad dish for an easy to make and light meal! This rice salad is low in fat and high in fibre for a healthy and delicious dish.

Black Rice Microwave Pouch – 250g

Black Rice Microwave Pouch – 250g

SunRice Black Rice is beautifully silky in texture and has a lovely vibrant colour. This rice is a nutritious and delicious wholegrain rice which is gluten free as well as a source of protein, energy and fibre. Ready in only 90 seconds, this rice type is a great as a base for a quick and easy meal base, it is perfect for using in rice salads. The SunRice microwave range delivers tasty whole grains cooked to perfection. The SunRice microwave range uses special heat technology and has no added colours, flavours or preservatives. SunRice, proudly Australian owned since 1950. Perfect for lunch or dinner. All rice is naturally gluten free.

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.
  • 1⅓ cup SunRice Black Rice

  • 2 cup Chicken Stock

  • 2 tbsp Lemon Juice

  • cup Olive Oil

  • 1 tbsp Wholegrain Mustard

  • 2 bunch Asparagus (woody ends trimmed)

  • 100 g Snow Peas (shredded)

  • 3 Green Onions (chopped)

  • cup Parsley (coarsely chopped)

  • cup Pine Nuts (toasted)

  • 2 Chicken Breast Fillets

Black Rice

Black rice is treasured for its nutritional values, exquisite burgundy-purple colour when cooked, chewy texture and a rich, nutty flavour. It creates a striking contrast in any dish and is often prepared as a dessert, such as black rice pudding.


Longer Grains

Longer Grains



Hint of Sweetness

Hint of Sweetness

Photo of Poached Chicken Salad


  • Put stock and chicken fillets in a large saucepan. Bring to boil. Reduce heat. Simmer uncovered for 10 minutes. Remove from heat. Set aside to cool in liquid for 15 minutes or until cool enough to handle. Strain. Coarsely shred chicken.

  • Cook SunRice Black Rice following absorption instructions on the packet, remove from the heat, spoon into a colander. Refresh rice in cold water, set aside in colander to drain really well.

  • Halve asparagus lengthways and cut into 6cm lengths. Cook in a saucepan of boiling salted water for 1 minute or until almost tender. Drain, refresh under cold water. Drain again and pat dry with paper towel.

  • Whisk lemon juice, oil, mustard in a large bowl. Season with salt and pepper. Add rice, chicken, asparagus, snow peas, green onions and parsley. Toss gently to coat. Sprinkle with pine nuts. Serve.

    Tip: You can replace the poached chicken in step 1 with shredded meat of a small roast chicken

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