|125 ml||white rice|
|125 ml||cocktail tomatoes — quartered|
|80 ml||tinned corn — rinsed|
|80 ml||tinned black beans — rinsed|
|60 ml||cheddar cheese — diced|
|30 ml||sweet chilli sauce|
|15 ml||fresh coriander — finely chopped|
|5 ml||lemon juice|
|1||spring onions — finely chopped|
|salt and freshly ground black pepper|
|60 ml||sour cream|
|15 ml||fresh chives|
|2||chicken breasts — cooked|
|4||limes — cut into wedges|
For the salad, place the rice in a small pot, cover with cold water and bring it up
to a boil.
Simmer until tender, 15-20 mins and strain.
Once cooled, combine the rice with the tomatoes, corn, beans, cheese, sweet chili
sauce, coriander, lemon juice and spring onions.
Season it to taste.
Combine the sour cream and chives and season lightly.
To serve, drizzle the sour cream over the salad.
Slice the chicken breasts into strips and serve it, together with the corn chips,
with the rice salad.
Serve it with the lime wedges on the side.
TIP: Layer the salad, sour cream and chicken into a lunchbox and pack the corn chips in a separate container or Ziploc bag to keep it fresh until lunch time.