This quick rice salad has become a real go to lunch in our house, I’m always looking for lunches I can make today and eat tomorrow, I even batch cook chicken breasts in stock and keep in the fridge which make a great topping for this salad, and if there’s anything here you don’t like then just swap it.

Serves 2.

150g leftover cooked rice

1 small red onion, finely chopped

4 spring onions, washed and sliced

½ tin of sweetcorn, drained

50g frozen peas, cooked drained and cooled

1tbs low – fat mayonnaise

1tbs tomato chilli chutney

Black pepper

Method

Gently combine all the ingredients together and serve with the topping of your choice. If you have any left place in a bowl, cover with cling film and pop it in the fridge for another quick lunch tomorrow.

Works very well with cold cooked chicken, oven baked salmon, cooked prawns, grilled halloumi, or cold roasted vegetables.