1cupcooked chickenchopped (store bought or home cooked)
1avocadolarge, diced
sea salt & cracked black pepper
2tablespoonsextra virgin olive oil
1tablespoonapple cider vinegar
1teaspoonpure maple syrup
1/2teaspoondijon mustard
Instructions
Cook the sachet of brown rice according to packet instructions. Or, if you want to cook rice from scratch, rinse 1 cup of brown rice under cold water until the water runs clear. Then, in a pot, bring 2 cups of water to the boil. Add the rice, reduce the heat to low, cover and simmer for about 40–45 Minuten, or until the rice is tender and all the water is absorbed.
450 g brown rice
Bring a saucepan of water to the boil over medium–high heat. Add the eggs, reduce the heat to low and simmer for 7–8 Minuten. Remove the eggs and run under cold water. Once cooled, peel the eggs and chop them into quarters.
8 eggs
In a large mixing bowl, combine the brown rice, eggs, chickpeas, rocket, chicken and avocado. Gently toss everything together until well mixed. Season well.
450 g brown rice, 8 eggs, 400 g canned chickpeas, 2 cup rocket leaves, 1 cup cooked chicken, 1 avocado
For the dressing: Combine all the ingredients and adjust to taste. Drizzle over the salad and gently toss through.
2 tablespoons extra virgin olive oil, 1 tablespoon apple cider vinegar, 1 teaspoon pure maple syrup, 1/2 teaspoon dijon mustard
