Moroccan-spiced chicken and black rice salad

Recipes / Salads

Treat guests to an exotic Moroccan meal with this spiced chicken black rice salad. Its also gluten-free.

Recipe «Moroccan-spiced chicken and black rice salad» presented in category Recipes / Salads, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 85g black rice, 100g basmati rice, 4 chicken breast fillets, 1 tbsp Moroccan spice mix, 1 1/2 tbsp olive oil , 200g snow peas, thinly sliced lengthways, 1 bunch asparagus, ends trimmed, thinly sliced diagonally, 100g baby rocket leaves , 50g toasted slivered almonds, 1/4 cup coriander leaves, 1/4 cup small mint leaves, 2 tbsp orange juice, 1 tbsp white wine vinegar, 2 tsp honey.

Ingredients:

  • 85g black rice 
  • 100g basmati rice 
  • 4 chicken breast fillets 
  • 1 tbsp Moroccan spice mix 
  • 1 1/2 tbsp olive oil 
  • 200g snow peas, thinly sliced lengthways 
  • 1 bunch asparagus, ends trimmed, thinly sliced diagonally 
  • 100g baby rocket leaves 
  • 50g toasted slivered almonds 
  • 1/4 cup coriander leaves 
  • 1/4 cup small mint leaves 
  • 2 tbsp orange juice 
  • 1 tbsp white wine vinegar 
  • 2 tsp honey 

Instructions

  1. Cook the black rice in a large saucepan of boiling water for 30-35 minutes or until just tender. Refresh under cold running water. Drain well.
  2. Meanwhile, cook basmati rice in a large saucepan of boiling water for 12 minutes or until tender. Refresh under cold running water. Drain well.
  3. Meanwhile, combine the chicken and spice mix in a large bowl. Heat 2 teaspoons of the oil in a large non-stick frying pan over medium heat. Add chicken and cook for 4 minutes each side or until golden brown and cooked through. Transfer to a clean chopping board. Loosely cover with foil and set aside for 5 minutes to rest. Thickly slice.
  4. Place the snow peas and asparagus in a heatproof bowl. Pour over boiling water and set aside for 1 minute. Refresh under cold running water. Drain well.
  5. Combine the rice, chicken, snow peas, asparagus, rocket, almonds, coriander and mint in a large bowl. Whisk the orange juice, vinegar, honey and remaining oil in a small bowl. Season with salt and pepper. Drizzle over salad and gently toss to combine. Serve immediately.