Rice, Chicken And Mandarin Orange Salad - cooking recipe

Ingredients

2 None medium onions, peeled, 1 quartered, 1 finely diced
1 None medium carrot, peeled and roughly chopped
2 None chicken breasts on the bone (about 1.2kg in total)
1 tbsp black peppercorns
400 g long-grain rice
300 g full-fat natural yogurt
300 g salad cream
2 x 298 g cans mandarin segments, drained, juice reserved
4 x 190 g jars asparagus spears, drained and chopped
300 g frozen peas, thawed
None None Fresh parsley, for garnish

Preparation

Bring 8 cups water to a boil. Add the onion quarters, carrot, chicken and peppercorns. Season. Cover and cook for 40 mins. Remove the chicken from the pot and allow to cool.
Meanwhile, bring 3 cups salted water to a boil, add the rice, cover and cook over low heat for 20 mins. Drain and rinse with cold water.
Remove the skin from the chicken and cut into bite-sized pieces. Mix with the rice, mandarin oranges, asparagus and peas. Mix together the yogurt, mayonnaise and diced onion and season. Stir in 3/4 cup reserved mandarin orange juice. Mix into the rice mixture and allow to stand for 1 hour. Season to taste and garnish with parsley.