Chicken Rice Salad
Chicken Rice Salad:
Chicken Rice Salad is a wonderful colourful flavoursome and healthy salad dish to make.
I show you a great recipe that looks and tastes beautiful.
We can get fed up with thinking about what can we do for dinner tonight?
And a healthy salad is a great option but then you are stuck with choice of what type of salad should I do?
Chicken Rice Salad is a perfect salad and is very versatile.
The Chicken Rice Salad can be enjoyed on its own as a snack or for your lunch. This Chicken Rice Salad also goes perfectly in a wrap and you can eat it cold or hot.
You can serve your Chicken Rice Salad with chips, wedges, new potatoes or other salad.
If you run out of ideas for what to put in the lunchbox for the kids to take to school because they are fed up with sandwiches all the time, then this Chicken Rice Salad is ideal for their lunch box.
For other Snack Ideas check out other Blog Posts.
lunch OR dinner
- 1 chicken breast or 160g
- 7 slices of bacon or 250g
- 160g (1 Cup) rice
- 100g (1 Cup) peas
- 1 large onion
- 100g (1 ½ Cup) broccoli
- 1 large carrot
- 1 tbsp tahini
- 1 tbsp soya sauce
- olive oil for frying
- butter for frying
- 1 tsp salt
- ½ turmeric
- ¼ tsp paprika
- ¼ tsp cayenne pepper
- 1 tbsp dried parsley
Chicken Rice Salad – Method & Instructions
Rinse the rice in a sieve with cold water twice to get rid of the starch.
Place rice into boiling water. Leave on a high heat until it comes back up to the boil, stir once then turn to a medium heat and cook for the length of time on the packets instructions. On average brown rice takes 30 minutes and white rice takes 10 – 12 minutes.
When the rice is cooked (and the best way to test it is by taking a bit from the pot and tasting) rinse the rice in a sieve under boiling water from the kettle. After 5 – 10 minutes fluff rice with a fork and place in a bowl.
Cut the bacon into small pieces.
Dice your onion.
Melt the butter in a frying pan and fry your bacon and onion together. Once the bacon and onion is cooked to your liking then add it into your bowl of cooked rice.
Chop up the chicken into small pieces, with either with a knife or a pair of scissors.
In a wok add a splash of sesame oil (olive oil as an alternative) and soy sauce. Then add your chicken pieces. Cook on a medium heat.
After a couple of minutes add the tahini (peanut butter as an alternative) to the wok and mix into chicken. Mix the chicken occasional for about 15 minutes or until the chicken is cooked. Test by cutting a piece and making sure it is white and not pink. When you first open a jar of tahini you need to give it a good shake and then stir it well as the watery part is on the top and it is extremely thick at the bottom, so it needs to be mixed very well using a knife or a spoon.
Mmmmm This Chicken Rice Salad smells delightful!!!!!
Add the cooked chicken to the bowl of rice.
Dice the carrot and cut the broccoli into small pieces.
In a pot cook the peas along with the carrot and broccoli for 10 minutes. You don’t want to overcook your vegetables. If you want a real crunch you can have the carrot and broccoli raw, just cut nice and small if you do.
Once the vegetables are cook, drain and then add to the rice.
Now season the rice with salt, turmeric, paprika, cayenne pepper and parsley.
Give the whole lot a really good mix with a fork or metal tablespoon.
Serve your Chicken Rice Salad on its own or with other salad or in a wrap.
An idea for a simple salad to go with your Chicken Rice Salad is cucumber, tomatoes, radish, spinach, rocket or lettuce and beetroot and maybe bean sprouts. If you wanted to try having some homemade coleslaw with it you can check out my coleslaw recipe.
For more dinner ideas check out the blogs for main courses.
Or maybe you might like to try my dessert ideas.
And you may like to try the starters blog where there are lots of lovely recipes for delicious homemade soups and other yummy recipes.
Perhaps you might like to try the blogs for baking.
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