Follow each step to make the recipe successfully.
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.
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.
In a small mixing jug, combine 4 tablespoons of olive oil, 2 tablespoons of lemon juice, 2 garlic cloves, a pinch of salt, and a dash of pepper. Stir well to combine all ingredients.
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.
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.
No Lemon juice?
No Garlic (fresh)?
Keep your leftovers fresh and ready to enjoy.
This recipe offers a quick and easy warm chicken and rice salad, perfect for a busy weeknight dinner or as leftovers for lunch.
Simple ways to adapt this recipe.
Such as white rice, jasmine rice, or wild rice.
Experiment with different flavored microwaveable rice pouches to change the taste profile.
Diced red onion, or other salad leaves.
Add extra herbs and spices to the dressing for a spicier kick.
Small details that can improve the final result.
Save your personal tweaks, substitutions and cooking adjustments.
Saved only on this device.Example: Used less salt, cooked 5 minutes longer, added extra coriander.
Included when you print this recipe.
Comments (0)
Sign in to leave a comment on this recipe.
Loading comments...