200g pack cooked chicken fillet
250g leftover cooked rice, or a 250g pouch pre-cooked rice
⅓ cucumber, finely chopped
2 carrots, coarsely grated
20g pack mint leaves, roughly chopped
150ml pot lactose free natural yogurt
1 tsp maple syrup
pinch chili powder
1 scallion, sliced green ends only
Serves - 4
Chop the chicken into bite-size pieces and mix with the rice, cucumber and carrots.
Mix half the mint with the lactose free yogurt, maple syrup, chili powder, and seasoning.
Stir into the rice and sprinkle with the remaining mint.
Recipe adapted from: Good Food