Rice, Chicken And Mandarin Orange Salad

• 2 onions medium, peeled, 1 quartered, 1 finely diced
• 1 medium carrot peeled and roughly chopped
• 2 chicken breasts on the bone, about 1.2kg in total
• 1 tablespoon black peppercorns
• 2 1/8 cups long grain rice
• 2/3 pound natural yogurt full-fat
• 1 1/4 cups salad cream
• 1 1/4 cups mandarin segments cans, drained, juice reserved
• 6 11/16 ounces asparagus spears jars, drained and chopped
• 2 1/4 cups frozen peas thawed
• 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, long grain rice, natural yogurt, salad cream, parsley

Taken from www.yummly.com/recipe/Rice_-Chicken-and-Mandarin-Orange-Salad-1412818 (may not work)