Chicken Rice Salad
Turn leftovers into this delicious filling salad with rice, chicken, and a herby mint dressing.
Servings: 5 people
Ingredients
Salad
- 70 grams Serrano ham
- 3 cups cooked rice cooled
- 350 grams chicken cooked, diced
- 200 grams cherry tomatoes quartered
- 1/2 cucumber peeled, diced
- 1 Gem lettuce
- 1/2 red onion finely diced
Dressing
- 150 grams creme fraiche
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 2 garlic cloves minced
- 18 grams mint leaves fresh
- 1 lime juiced
- sea salt to taste
- pepper to taste
Instructions
- Preheat the oven to 200°C (400°F).
- Spread the Serrano slices out on a lined baking tin.
- Bake for around 8 minutes til golden brown.
- Allow to cool.
- Dice the red onion, chicken, cucumber, cooled Serrano ham, and grape tomatoes. Chop the gem lettuce.
- Mix the cold rice and all the chopped ingredients on a platter.
- Whisk together the ingredients for the dressing: crème fraîche, Dijon mustard, garlic cloves, maple syrup, chopped mint leaves, and lime juice. Add sea salt and pepper to taste.
- Pour the dressing over the salad. Mix and season to taste.
- Serve.
Video
Nutrition
Calories: 871kcal | Carbohydrates: 35g | Protein: 9g | Fat: 78g | Saturated Fat: 24g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 33g | Cholesterol: 85mg | Sodium: 303mg | Potassium: 259mg | Fiber: 2g | Sugar: 4g | Vitamin A: 566IU | Vitamin C: 17mg | Calcium: 68mg | Iron: 1mg