Peachy Maple Chicken And Roasted Corn Rice Salad
Maple marinated grilled chicken is loaded on to this salad with fresh peaches and wild rice. It's also got roasted corn and avocado for that southwest flavour.
- 2 chicken breasts
- 2 Tbsp dijon mustard
- 2 Tbsp whole grain mustard
- 1/4 maple syrup
- 1 avocado
- 1 peach
- 2 handfuls mixed baby salad leaves
- 2 cups brown basmati and wild rice mix
- 2 Tbsp mixed seeds
In a small bowl mix the mustards and maple syrup together in a small bowl. Marinade will be thick.
Reserve 2 Tbsp of the dressing and set aside.
Put the chicken breasts in the marinade and leave for 20 minutes.
If making the rice at the same time, cook it now according to the package instructions.
Grill the chicken for 20 minutes or until cooked.
Let the reserved dressing down with 2-4 Tbsp of water.
Place the cooked rice in the bottom of a bowl and layer with the remaining ingredients.