Chicken and Rice Salad

I love easy salads made with leftovers and this is one of my latest favorites. It's super quick to make even if you're making it all from scratch, but have leftover chicken or leftover rice? Than this is absolutely perfect!

Course Salad

Cuisine Healthy

Keyword chicken, rice

Diet Gluten free

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 656

Author Simone

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

Metric - Us customary

Instructions

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.

Notes

Storing: Store the chicken and rice salad in the fridge for 2-3 days. If you want to freeze it make sure to place in a freezer container and store for up to 3 months.

Nutrition