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Chicken and Rice
PREP
25mins
COOK
25mins
SERVES
6 people
TOTAL
50mins
Serve up a delicious feast this week with juicy chicken breast mixed with an array of fresh vegetables and Hellmann's® Real Mayonnaise. Ideal for lunch or dinner.
INGREDIENTS
- 1 boneless, skinless chicken breast (about 5 oz./140 g)
- 1/4 tsp. (1 mL) ground black pepper
- 1 1/2 cups (375 mL) cooked long grain rice
- 1/4 cup (60 mL) sliced celery
- 1/4 cup (60 mL) sliced green onions
- 1 can (8 oz.) (250 g) water chestnut chopped
- 1/2 small red bell pepper, chopped
- 1/4 cup (60 mL) sliced almonds, toasted
- 1/2 cup (125 mL) Hellmann's® Real Mayonnaise
- 2 Tbsp. (30 mL) soy sauce
- 1 Tbsp. (15 mL) Maille® Dijon mustard
- 1 Tbsp. (15 mL) rice wine vinegar
- 1 Tbsp. (15 mL) lemon juice
- 1 tsp. (5 mL) sesame oil
METHOD
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Preheat oven 350°F (180°C).
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Season chicken with black pepper and arrange on baking sheet. Bake until chicken is thoroughly cooked, about 25 minutes. Cool, then cut into bite-size pieces.
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Combine cooked chicken, rice, celery, green onions, water chestnuts, red pepper and almonds; set aside.
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Combine Hellmann's® Real Mayonnaise, soy sauce, Maille Dijon Mustard, vinegar, lemon juice and sesame seed oil in small bowl with wire whisk. Pour over chicken and vegetables; toss. Garnish, if desired, with mandarin oranges.
