Steam the rice with the soup for approx. 25 minutes at 100 °C in the steamer. Season the chicken breasts with herb salt and pepper.
Rub with pressed garlic and cook in parallel with the rice for about 15 minutes (depending on size) on a perforated container.
Clean and finely chop the celery and spring onion. Allow rice and meat to cool. Cut meat into bite-sized pieces and mix all ingredients.
Season wild rice salad to taste and add fresh herbs at the end.
Preparation Tip:
The wild rice salad can also be prepared with other vegetables. It is ideal as an office snack and also for the party buffet a tasty change from the usual salads.
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