Step 1: Prepare Chicken

Take a ready-cooked hot chicken from the deli department, strip all the meat off, and shred it into small, bite-sized pieces. Set aside.

Step 2: Cook Rice

Cook 2 cups of brown rice in a rice cooker or according to package instructions. You can use any type of rice or even microwaveable rice pouches. Once cooked, fluff the rice with a spoon and set it aside to cool slightly.

Step 3: Prepare Dressing

In a small mixing jug, combine 4 tablespoons of olive oil, 2 tablespoons of lemon juice, 2 minced garlic cloves, a pinch of salt, and a dash of pepper. Stir well to combine all ingredients.

Step 4: Assemble Salad

Transfer the warm rice into a large salad bowl. Add a small bag (about 60g) of baby spinach leaves, the shredded chicken, 2 chopped spring onions, and 1 cup of mini yellow and red tomatoes.

Step 5: Dress and Toss

Carefully pour the prepared dressing over the salad ingredients. Using two salad spoons, gently toss everything together to ensure the dressing is evenly distributed and all ingredients are combined.

• For an ultra-shortcut, use microwaveable rice pouches that cook in about 90 seconds.

• This salad can be served warm or cold, depending on your preference.

• The heat from the warm rice will slightly wilt the baby spinach leaves.

• Use any type of rice you prefer, such as white rice, jasmine rice, or wild rice.

• Experiment with different flavored microwaveable rice pouches to change the taste profile.

• Replace tomatoes with other vegetables like grated carrot, diced red onion, or other salad leaves.

• Add extra herbs and spices to the dressing for a spicier kick.