Spiced Chicken, Spinach & Brown Rice Salad
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Heat the oil over medium heat in a medium size pot with a lid. Add the garlic, cinnamon stick, crushed green cardamom pods and cumin seed. Once the spices start to perfume the kitchen you may discard them (or keep them in for a stronger flavour).
Chop the cashews and add to oil. Gently brown. Stir to avoid burning. Add the rice and mix in to coat the rice well. Add the turmeric and salt and stir them in. Add the water and the saffron threads and bring it to a simmer. Once simmering, put the lid on and turn the heat down to low. Cook the rice for the length of time specified on the package.
Turn the heat off and leave the rice to sit for 10 minutes. Use a fork to fluff up the rice. Spread the rice out onto a platter to cool.
Once cooled, transfer the rice into a large bowl. Add the cooked shredded chicken, spinach, minced cilantro, sliced onion, fresh lime juice, olive oil and mix well.
To serve, heap a generous portion of the rice salad onto a serving plate. Garnish with a few slices of red onion and some whole cashews (optional).
This is a beautiful salad with great contrast between the yellow of the cooked rice and bright green of the fresh spinach. You may use any leftover or deli roasted chicken. Like most salads, you can serve it warm or cold.
|Per 200 g serving||Amount|
|Saturated Fat||2 g|
|Per 200 g serving||% Daily Value|