Rice, Chicken And Mandarin Orange Salad

• 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

1. 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.
2. 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.
3. 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.

onions, carrot, chicken breasts, black peppercorns, longgrain rice, fullfat natural yogurt, salad cream, mandarin, frozen peas, fresh parsley

Taken from recipes-plus.com/api/v2.0/recipes/16254 (may not work)