Sweet chilli and lime chicken with summer rice salad

A fresh and easy summer lunch dish, packed with flavour

Serves 2, approximate cooking time 30 mins plus 15 minutes preparation



 

Ingredients

1 x pack of our pre-marinated sweet chilli and lime chicken

150g of rice, cooked and cooled

50g of pomegranate seeds

50g of feta cheese, cubed

½ of a yellow pepper, chopped

½ a red onion, chopped (optional)

¼ of a cucumber, chopped

For the mint and lemon vinaigrette you will need

The juice of one lemon

Light olive oil, equal volume to the lemon juice

2 sprigs of mint, finely chopped

½ teaspoon of white caster sugar

Method

Firstly, cook and cool the rice, this needs to be done quickly, to avoid bacterial growth.

Pre-heat your oven to gas mark 5/190 degrees and line a baking sheet with greaseproof paper

While the oven is heating prepare your cucumber, pomegranate (we used pre-prepared) feta cheese, yellow peppers and red onion if using.

Place the chicken on the baking sheet and into the oven, cook for approximately 25-30 minutes

Now make your dressing, the easiest way to do this is in a clean jam jar,

Juice your lemon and pour into the jar, now add the olive oil, judging by eye is fine

Add your sugar and chopped mint, replace the jar lid and shake vigorously till the ingredients combine.

Fluff the cold rice with a fork and mix through your other salad components, reserving the dressing till you are ready to serve.

Once your chicken is cooked, rest for a few minutes, then cut on the diagonal. Pour your dressing over the rice salad and mix thoroughly.

 
     
     
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