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Rice And Raisin Salad

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30 g/ 1 oz raisins
100 g/ 3 oz rice
cold roast chicken, boned and chopped
2 tomatoes, sliced
1 red pepper, seeded and sliced
3 carrots, finely diced
100 g/ 3 oz black olives, stoned and finely chopped
60 ml/ 2 fl oz grapeseed oil
2 teaspoons white wine vinegar


Soak the raisins in warm water.

Boil the rice in plenty of lightly salted water for 15 minutes. Drain and rinse in cold water, so that the grains are separated.

Place the rice on a serving dish. Add the chicken, tomatoes, pepper and carrots.

Sprinkle over the raisins and olives. Dress with the oil and the vinegar and season with salt.

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