Warm chicken salad with coconut rice

Cooking Salads Warm chicken salad with coconut rice

Whip up this light and lovely chicken slad in less than 30 minutes.

Lables: Egg free Fish free Gluten free Lactose free Shellfish free Wheat free
  1. Heat oil in a large frying pan over medium-high heat. Cook chicken for 5 minutes each side or until golden and cooked through. Thinly slice.
  2. Meanwhile, place snow peas in a heatproof bowl. Cover with boiling water. Stand for 2 minutes. Drain. Refresh under cold water. Drain. Thinly slice lengthways. Combine snow peas, carrot and chicken in a bowl. Cover to keep warm.
  3. Cook rice following packet directions. Divide between plates. Top with chicken mixture. Sprinkle with onion and peanuts. Serve with lime wedges.

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2 tsp olive oil
8 chicken tenderloins
150g snow peas, trimmed
1 medium carrot, peeled, cut into matchsticks
2 x 250g packets Tilda coconut, chilli and lemongrass steamed basmati rice
4 green onions, thinly sliced diagonally
1 tbsp crushed peanuts
lime wedges, to serve

Adv

Autors
Preparation time
10
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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