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.