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  • 1 small hot cooked chicken
  • 1 tsp oil
  • 4-5 spring onions, trimmed and thickly sliced
  • 1 cup roughly chopped celery leaves or parsley leaves
  • 450 g pack Family Size Sunrice Brown Rice
  • 8-12 olives (black or green)
  • 6 Tbsp Eta Tangy Tomato & Basil Vinaigrette


1. Pull the meat from the chicken and cut into bite sized pieces and place in a bowl.

2. Heat the oil in a frying pan and quickly pan-fry the spring onion and celery until just tender and add to the chicken.

3. Heat Sunrice Brown Rice in a microwave according to the directions on the pouch.

4. Scatter rice over chicken mixture. Add the olives and celery or parsley leaves, then pour over the Eta Tangy Tomato & Basil Vinaigrette
and toss well. Serve immediately.


Cut time by buying a pre-cooked roast chicken or for a healthier option use 3 cups cooked diced lean chicken breast and serve with salad greens.

Rate and Review

2 Ratings Warm Chicken and Rice Salad

Reviews (2)

Fiona's Review | Rating


Sue's Rating