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
Ingredients:
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
Method:
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.
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.
Place chicken, cucumber, chillies, bean sprouts, ginger and herbs in a bowl; pour over dressing; and toss to combine.
Divide rice among four bowls. Serve with chicken salad and sprinkle with eschallots.
Smart Tip:
Looking for a delicious chicken recipe? Why not try our Chilli-Roasted Chicken with Lemongrass and Roasted Limes?