5030 · 5030pasta · chicken · easyrecipes · highproteinrecipes · pasta · rice · salad

CRISPY RICE & CHICKEN SALAD

Get ready

Ingredients

Servings

INGREDIENTS�For the chicken�400g skinless, boneless chicken thighs�1 tbsp avocado oil�Sea salt
For the rice�150g cooked sushi rice, cold
For the salad�200g cherry tomatoes, quartered�1 carrot, julienned�1 cucumber, smashed and chopped�2 eggs�3 spring onions, finely sliced�1 shallot, finely sliced�20g coriander, roughly chopped
For the dressing�Juice of 2 limes�2 tbsp fish sauce�1 tbsp soy sauce�1 tbsp rice vinegar�1 tbsp gochugaru�2 tsp sugar

Cook

METHOD�Bring a saucepan of water to the boil. Gently lower in the eggs and boil for 8 minutes. Transfer to cold water, peel once cool and quarter.
Place a large non-stick frying pan over a medium heat. Add the avocado oil, then the chicken thighs. Season lightly with salt. Cook for 8–10 minutes until deeply golden and crisp, then flip and cook for a further 3–4 minutes until cooked through. Rest for a few minutes before slicing.
In the same pan with the rendered fat, add the cold sushi rice. Press it firmly into the pan and cook undisturbed over a medium heat for 5–7 minutes until golden and crisp underneath. Remove from the heat and break into shards.
Whisk together the lime juice, fish sauce, soy sauce, rice vinegar, gochugaru and sugar until dissolved.
In a large bowl, combine the tomatoes, carrot, cucumber, spring onions, shallot and coriander. Add the sliced chicken and pour over the dressing. Toss well to coat.
Divide between plates, scatter over the crispy rice shards and top with the quartered eggs.