Smoked Chicken Salad with Brown Rice and Lemon Dressing

Steps

1. a half full kettle to the boil.
2. Combine rice, water and a pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
3. While rice cooks, finely slice beans/slice asparagus into thirds diagonally. Place beans/asparagus and salt in a small, heat-proof bowl and cover with boiling water. Leave for 5–6 minutes, until bright green and tender. Drain well, return to bowl and set aside.
4. Combine all lemon dressing ingredients together in a small bowl. Season to taste with salt and pepper and mix to combine. Set aside.
5. While rice cooks, prepare the rest of the salad. Finely slice capsicum; roughly chop baby spinach leaves; remove skin from smoked chicken breast and thinly slice. Add all to a large bowl, along with walnuts, cooked beans/asparagus and rice.
6. Add lemon dressing to smoked chicken salad and toss to combine. Season to taste with salt and pepper.
7. Divide smoked chicken salad between plates.