Poached Chicken and Rice Salad

Steps

1. a full kettle of water to the boil.
2. Combine rice, boiling water and a pinch of salt in a medium pot and bring to the boil with the lid on. As soon as it boils, reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 5 minutes. Do not lift lid during cooking.
3. While rice cooks, roughly chop mint leaves and combine in a large bowl with yoghurt and sweet chilli sauce. Set aside.
4. Thinly slice chicken; dice cucumber 1cm; thinly slice celery; grate carrot; thinly slice pear. Add all to bowl with yoghurt dressing and set aside.
5. Fluff up cooked rice with a fork and add to bowl with chicken and salad. Add baby spinach leaves, season with salt and pepper and toss to combine.
6. divide poached chicken and rice salad between plates and sprinkle over walnuts.