Chicken salad with rice and mushrooms

Ingredients
250g of Riso Scotti Wild Rice
200 g mushrooms, from the can, well dried and washed
2 cups of mix salad leaves
4 tablespoons of olive oil
1 tablespoon of balsamic vinegar
1 tablespoon of mustard
2 teaspoons of sugar
Salt
Pepper
1 tablespoon of lemon juice
1 chicken breast, no skin or bones, sliced
2 tablespoons of Riso Scotti Rice Oil

Instructions
Cook the rice according to the instructions written on the pack. Transfer it into a large bowl and leave it cool for 10-15 minutes.
Heat the oil in a pan. Add the chicken pieces and fry for a few minutes at medium heat, until they are done. Take them off the pan and remove the excess oil with paper towels.
Meanwhile, mix in a bowl the lemon juice with mustard, salt, pepper and sugar. Add the oil step by step and mix permanently, until you obtain a yellow-colored, consistent paste.
In a large bowl, mix the salad with the mushrooms, chicken and rice. Sprinkle with sauce and stir well.
Taste it and add salt, sugar, pepper and lemon juice to your desire. Cover it and let it rest, at constant temperature, for 10-15 minutes. Serve cold.

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