Grilled Chicken Crispy Rice Salad
I love salads, but only if they are hearty, jam-packed with flavour, served with a good amount of protein, and paired with a tasty, punchy dressing. The whole family ate this one! It was a winner—the crunchy rice with the tender chicken gave a stunning contrast!
Ingredients 22
Salad
200 g green beans, blanched
200 g broccolini, blanched
2 spring onions, finely chopped
1⁄2 iceberg lettuce, finely chopped
1 whole avocado, diced
Crispy Rice
2 cups white rice, boiled
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp chilli oil
Chicken
2 chicken breasts
1 tbsp spice mix, for chicken
For The Peanut Dressing
1⁄2 cup peanut butter
2 tbsp rice vinegar
2 tbsp lemon juice, fresh
3 tbsp vegetable oil
1 tbsp soy sauce
2 tbsp chilli honey
2 tsp sugar
1 garlic clove, roughly chopped
1⁄2 tsp grated ginger
1 tsp salt
2 tbsp coriander leaves, chopped
1 tbsp olive oil
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Method 6
Salad
Fine chop 1/2 an , and dice the . Boil in salted water the and until they just soft. Rinse in cold water and set aside to cool.
Crispy Rice
Coat the boiled in the and (Omit the if you don’t like spice) Bake 200 degrees until golden and crispy- takes about 1/2 hour to 40 minutes.
Every 10-15 minutes give the a toss. Once cooked set aside to competely cool.
Chicken
Cook your salted in a non stick pan with a tablespoon of . Cook for at least 4/5 minutes on each side depending on the thickness of your chicken. Cook on medium heat and once it's golden remove for the pan to rest.
Allow to cool slight and cut on a diagonal and spread on top of the salad.
For The Peanut Dressing
Blitz all ingredients in a blender. If the dressing is too thick add water to thin it out.
Anna Simon's tips
There are some really great chicken spice mixes on the market at your local grocery. Alternatively, you can combine smoked paprika, garlic powder, onion powder, and salt to flavour the chicken.
