This chicken salad is really quick and easy to pull together, and it’s got lots of colour and flavour. Adding brown rice means it’s nice and filling for supper time too.
(FOR 2) Add your brown rice to a pan with water and cook for 20mins, lid on. I measured about one small, heaped handful of rice per person.
Then start by mixing up the dressing in which the chicken will be cooked. Mix together a couple glugs of olive oil, a good squeeze of clear, runny honey, half a teaspoon of mustard powder and a splash of soy sauce. Pour the dressing over your chicken strips, leaving a little bit of dressing in the jar, and making sure the chicken strips completely coated. Then add the chicken to a pan or wok on a high heat. After a few minutes add one clove of garlic and one red chilli, both roughly chopped, to your pan. Turn the heat down and allow to cook for a further 15 mins.
Whilst that’s cooking away prepare your salad bowls with a layer of mixed lettuce leaves, cucumber and cherry tomatoes. Then you can really add any salad items you like – I added avocado, sweetcorn and carrot shavings.
Once the chicken had cooked through and the rice is ready, plate up! Rice first then layer chicken on top. Make sure you pour over any excess dressing you left in the jar. Finally, I added a few herbs on top, parsley just because I had it to hand.
A quick and healthy spring salad that you can alter easily depending on what’s in the fridge. Enjoy!