Rice salad with chicken and cashew nuts
Bring 1 liter of water to the boil. Boil the rice according to the instructions on the package. Cook the paprika pieces for the last 5 minutes.
Pour the rice and paprika into a sieve and rinse well under the cold tap.
Mix rice and paprika with the spring onion, chicken breast, peach and cashew nuts and pour in the yoghurt dressing.
Divide the rice salad over 4 bowls and put a fork in each bowl.
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