Chicken and rice salad
This chicken and rice salad is packed with flavor and is easy and quick to put on the table. You can enjoy it cold, warm or luke warm. Super flexible!
Chicken and rice salad
As I write this a real snowstorm is blowing through the garden. Not necessarily what I had in mind on a Friday afternoon but what can I do. It’s still march so anything can happen weather wise.
One of my resolutions for this year is to share more easy and healthy recipes that don’t take hours in the kitchen. This rice salad with chicken is a good example of that and – bonus – it’s also nice and easy to adapt. That way you can make all kinds of variations on the theme yourself.
What ingredients go into it:
I chose nice common ingredients in this case:
- chicken
- rice
- red chili
- peas
- carrot
- red bell pepper
- spring onions
The only thing you need to cook with the rice are the peas. The rest of the ingredients go in raw. You can also eat this rice salad with chicken lukewarm or warm. Or you can give it even more of a “salad feel” by adding things like arugula, corn salad or another leafy vegetable.
If you don’t want to eat chicken, then make a fish and rice salad or replace it with fried tempeh cubes. That also works very well.
You can also add sugar snaps, snow peas, green beans or fried zucchini. You can also add the zucchini raw. In that case, grate it. Cook the sugar snaps, mangetout and green beans. You cannot eat them raw.
Topping
For the topping of the chicken and rice salad you can use chopped peanuts as I did or you can replace it with hazelnuts or cashew nuts for example. The salad is really very easy and flexible. By the way, also very easy to take to work the next day.
I often make extra of it and keep the rest in the fridge and then add some other ingredients to it the next day. Quickly frying it in a hot pan also adds lots of flavor.
Dressing for the chicken and rice salad
The dressing is made from mayonnaise. You can make it even spicier by adding some sriracha through it. Now it depends a bit on the spiciness of your mustard and there is quite a difference in that. I always like Dijon mustard but of course you can use any kind of mustard you have on hand.
The chicken and rice salad can also be combined well with foe yong hai. Of course, you can also vary with the rice itself. Try to make this with brown or black rice or use wild rice for another variation.
Chicken and rice salad
Ingredients
- 150 g chicken breast in cubes
- 150 gr rice
- 100 gr peas
- 1 carrot grated
- 2 spring onions sliced
- 1/2 bell pepper diced
- 1 red pepper seeds removed, chopped
- 1 tbsp coconut oil
Dressing
- 2 tbsp mayonnaise
- 1 tbsp spicy mustard
- 1 tbsp ginger syrup
- 1 tbsp vinegar or lemon juice
- 1/2 tsp chili powder
- pepper and salt
To serve
- 2 tbsp peanuts chopped
- fresh coriander
How to make the chicken and rice salad
- To make the salad, start by cooking the rice according to the package directions. During the last few minutes, add the peas so they thaw well. Drain and set aside.
- Sprinkle the chicken with salt and pepper and/or other spices to taste and heat a tablespoon of coconut oil in a frying pan. Fry the chicken cubes until tender and golden brown. Add the chicken to the rice.
- Chop the remaining ingredients and grate the carrots. Add all the vegetables to the rice salad.
- To make the dressing, mix all ingredients together and stir well.
- Serve the rice salad with the dressing.
Nutrition Information per portion
Disclaimer
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
2 comments on “Chicken and rice salad”
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Love how inviting and vibrant it is! Happy Easter!
Thanks so much! Happy Easter to you too!