Chicken And Rice Salad

Chicken and Rice Salad


45 mins 


30 mins 


With elements of oriental cooking - soy sauce, rice wine vinegar & sesame oil - & Hellmann's Real Mayonnaise the perfect Fusion Sauce Salad is created.


  • 1/4 teaspoon ground black pepper
  • 300 g cooked long-grain rice
  • 1 stick celery, finely chopped
  • 225 g can sliced water chestnuts, drained and chopped
  • 1/2 red pepper, finely chopped
  • 1 tablespoon toasted slice almonds
  • 4 tbsp Hellmann's Real Mayonnaise
  • 1 tablespoon Maille Dijon Mustard with Honey
  • 1 1/2 tablespoons reduced salted soy sauce
  • 2 teaspoons rice wine vinegar
  • 1 teaspoon sesame oil
  • 1 tablespoon lemon juice
  • 2 mandarins, peeled

  1. Amount per Serving
Title Amount per Serving
Energy 210.975 kcal
Protein 4.411 g
Sugar 10.486 g
Fibre 2.495 g
Fat 4.073 g
Saturated fat 1.11 g


  1. Preheat oven 180°C, 160°C fan, or Gas mark 4.

  2. Season the chicken breast with ground black pepper, place on a baking tray and cook for 25-35 minutes or until chicken is thoroughly cooked. Take it out to cool slightly, then cut into bite size pieces.

  3. In a bowl, mix the chicken and rice with celery, spring onions, water chestnuts, red pepper and almonds.

  4. In a small jug, whisk together Hellmann's Real Mayonnaise, Maille Dijon Mustard, soy sauce, rice wine vinegar, sesame seed oil and lemon juice for oriental inspired sauce. This is where the magic happens!

  5. Pour over chicken and vegetables, toss well, so that the Fusion Sauce covers the other ingredients, then and serve on a bed of crisp lettuce leaves. If you want a jolt of orange on the plate, garnish with mandarin segments.