Chilli-Roasted Chicken Salad with Red Rice Recipe 

By MiNDFOOD

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

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?

 

SHARE THIS ARTICLE

Print Recipe

BECOME A MiNDFOOD SUBSCRIBER TODAY

Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe. 

Member Login