Chicken, Wild Rice And Carrot Salad Recipe | olivemagazine

Ingredients

• 1 red onion finely sliced
• 3 tbsp red wine vinegar
• 1tbsp caster sugar
• 2 tsp cumin seeds
• 250g cooked chicken (about 2 chicken breasts), shredded into bite-sized pieces
• 2 250g pouches wild rice and grains mixture
• 200g frozen broccoli defrosted
• 3 large mixed heritage carrots peeled into thin strips
• spinach shredded
• 2 tbsp olive oil
• ½ lemon juiced
• coriander half finely chopped
• 25g toasted flaked almonds
• 100g natural yogurt
• 30g lime pickle
• 2 tsp runny honey