Chilli-Roasted Chicken Salad with Red Rice Recipe
Chilli-Roasted Chicken Salad with Red Rice Recipe
Leftovers have never tasted better with this delicious Chilli-Roasted Chicken Salad with Red Rice Recipe. With tender pieces of chicken, crunchy cucumber and flavoursome rice this dish is vibrant lunchtime treat.
Chilli-Roasted Chicken Salad with Red Rice Recipe
Serves 4
- 1 tbsp vegetable oil
- 2 garlic cloves, finely chopped
- 2 vine-ripened tomatoes, chopped
- 1 tbsp tomato paste
- 1/4 cup chicken stock
- 2 cups leftover rice
- 2 cups leftover chicken, shredded
- 1 lebanese cucumber, thinly sliced
- 2 long red chillies, seeds removed and thinly sliced
- 1 cup bean sprouts
- ¼ cup ginger, finely sliced
- ½ cup thai basil
- ½ cup coriander
- ½ cup mint
- ½ cup leftover chilli dressing
- 2 tbsp crispy eschallots
How to make this Chilli-Roasted Chicken Salad with Red Rice Recipe:
1. Heat oil in a large non-stick frying pan. Add garlic and cook for 1 minute. Add tomatoes and cook for another 3-4 minutes or until soft.
2. Add tomato paste, chicken stock and rice, and cook, stirring, for 1-2 minutes or until sauce has been absorbed and rice is hot. Season with sea salt.
3. Place chicken, cucumber, chillies, bean sprouts, ginger and herbs in a bowl; pour over dressing; and toss to combine.
4. Divide rice among four bowls. Serve with chicken salad and sprinkle with eschallots.
TIP: Looking for a delicious chicken recipe? Why not try our Chilli-Roasted Chicken with Lemongrass and Roasted Limes?