Warm Rice and Chicken Salad

    40 minutes

    This warm chicken salad serves 8 as a side dish and 4 as a main dish. It is simple to make but full of satisfying flavour.


    Queensland, Australia
    2 people made this

    Serves: 8 

    • 1 cup blanched almonds
    • 1 boneless, skinless chicken breast
    • chicken stock, as needed to cover
    • 1 cup rice
    • 1 tablespoon onion, grated
    • salt and freshly ground pepper, to taste
    • 4 tablespoons chives, chopped
    • few drops Tabasco sauce
    • 2 tablespoons red wine vinegar
    • 6 tablespoons vegetable oil
    • 2 tablespoons lemon juice
    • 1 teaspoon sesame oil

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat oven to 220 degrees C.
    2. Toast the almonds by placing them on a baking tray and baking 5-10 minutes, checking to see they don't burn. They should be golden brown. Remove and let cool.
    3. Place the chicken breast in a saucepan and add the stock to cover. Bring to the boil and simmer 20 minutes. Meanwhile, cook the rice according to package directions.
    4. When the chicken is done, drain it and dice it into cubes. Drain the rice and let cool a bit.
    5. Place the rice in a serving bowl and add the almonds, chicken and all the remaining ingredients. Toss well and serve warm.

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