Spicy chicken salad
Prep:
15 mins
Cook:
10 mins
This fiery salad will become a favourite mid-week meal.
200g long grain rice
Juice and zest of 2 limes
500g chicken fillets cut into thin strips
4 tbsp chopped coriander leaves
4 tbsp hot salsa
1 chilli, finely chopped
½ iceberg lettuce, shredded
1 red pepper, seeds removed and finely sliced
4 cherry tomatoes, halved
6 trimmed spring onions, sliced
4 tbsp soured cream and chive dip
432g can pineapple chunks, drained or ½ small pineapple, diced
Cook the rice and drain thoroughly. Add the lime zest and half the coriander leaves then set aside to cool.
Toss the chicken in the salsa and chilli then fry in a non-stick frying pan over a medium heat for 3-4 minutes or until just cooked through.
Layer the salad into four individual bowls, starting with the lettuce, then the rice, red pepper,cherry tomatoes spring onions, warm chicken and sour cream dip.
Top with the pineapple.
Mix the lime juice with any pan juices and pour over the salad.
Serves
4
Preparation Time
15 minutes
Cooking Time
10 minutes
Main ingredients
Dairy, Fruit, Chicken, Vegetables, Rice
Recipe Type
Dinner, Healthy, Salads
Level of Difficulty
Easy
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