Chicken, Ginger & Shallot Rice Salad
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Chicken, Ginger & Shallot Rice Salad
Recipe by Louis Tikaram
Serves: 4
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients
1 tbs ginger, finely grated
2 garlic cloves, minced
2 tbs sesame oil
1 tbs honey
Juice of 1 lime
2 tbs light soy sauce
2 tbs Squeaky Gate extra virgin olive oil
2 cups cooked jasmine rice, cooled
2 cups cooked chicken, shredded
2 cups mixed greens (baby spinach, rocket, or similar)
1/2 cup fresh coriander leaves, roughly chopped
1 red onion, thinly sliced
1 cucumber, thinly sliced
2 tbs sesame seeds, toasted
1/4 cup roasted peanuts, roughly chopped
Method
Start by preparing the dressing. In a bowl, whisk together the ginger, garlic, sesame oil, honey, and lime juice until well combined. Add the soy sauce and Squeaky Gate extra virgin olive oil, whisking again to emulsify the dressing.
In a large mixing bowl, combine the cooled rice, shredded chicken, mixed greens, coriander, onion, and cucumber. Sprinkle over the toasted sesame seeds and toss everything together gently.
Pour the prepared dressing over the salad and toss again to coat all the ingredients evenly.
To serve, plate the salad onto a large serving dish or individual bowls. Scatter the chopped peanuts over the top for added crunch.
