Chicken & Two Rice Salad

chicken-two-rice-salad

This recipe is an adaptation of Ottolenghi’s Chicken and Three Rice Salad.   The tangy and refreshing flavours – lemon, coriander, mint, chilli and lots of onions – mean that it is the perfect dish for eating outside in the summer al fresco.

While Ottolenghi uses a whole roasted chicken, here we are going for a quicker option so are instead using chicken breasts (check out my video here showing a great way to cook them which keeps them juicy and succulent).

As the name suggests, the original Ottolenghi recipe uses three different types of rice – basmati, wild and brown – which are cooked in three different pans (for three different lengths of time!).  I found this a bit of a faff and, as you can’t really taste the brown rice anyway, I now just use a packet of basmati and wild rice in one pan.

 

[recipe-foody]Chicken and Two Rice Salad

Serves: 6

Ingredients

6 chicken breasts
300g basmati and wild rice
1 red onion
1 tsp coconut oil
6 spring onions
4 mild red chillis
1 handful coriander
10 leaves mint
1 handful rocket
Juice of 1 lemon
2 tbsp sesame oil
2 tbsp Thai fish oil
2 tbsp good extra virgin olive oil

Method

  1. Cook the chicken breast fillets using the method shown in our video.
  2. Cook the rice for around 3 minutes less than the time shown on the pack instructions. This is so that the rice stays al dente and doesn’t get soggy when added to the salad.
  3. While the chicken and rice are cooking, chop the onion finely and sweat (cook gently) in the coconut oil, adding a pinch of salt to bring out the flavour. Stir occasionally and cook until the onion is soft and crispy.
  4. Discard the tough stalks of the coriander and mint and chop the leaves finely. Then chop the chillis, discarding the inner core and seeds, and the spring onion.
  5. Once cooked, allow the cooked chicken breast, rice and onions to cool for 10 – 15 minutes.
    Make up the dressing by measuring the ingredients (the lemon juice, Thai fish oil, sesame oil and olive oil) into a bowl and beat with a fork to combine.
  6. Once the hot ingredients have cooled down, throw everything together in a bowl and mix throughly. Taste and adjust the seasoning if required.

Macros

Calories: 429kcal | 38g protein | 12g fat | 41g carbs
[/recipe-foody]

Leave a Comment

Your email address will not be published. Required fields are marked *

*