Chicken Entertaining Main Mexican

Smoked chicken salad with peanut chilli salsa

Name: Smoked chicken salad with peanut chilli salsa
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Cuisine: /mexican
Ingredients: 2 1/2 cups (500g) cooked basmati rice; 150g shredded green cabbage; 3 kale leaves, stems removed, shredded; 1/2 cup chopped coriander leaves; 1 carrot, cut into long matchsticks; 300g smoked chicken breast (from delis), coarsely shredded; Extra virgin olive oil, to serve; 1/4 cup chopped chipotle chillies in adobo sauce; 3 Roma tomatoes, chopped; 1 spring onion with bulb, chopped; 1 garlic clove, chopped; Juice of 1 lime; 1/4 cup (35g) roasted peanuts, plus extra chopped peanuts to serve; 1/4 cup (60ml) rice wine vinegar; 1 tsp caster sugar; Pinch of coriander seeds, crushed; 1/2 long green chilli, seeds removed, finely chopped

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20m

15m

Smoked chicken salad with peanut chilli salsa

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by delicious. team

delicious. team

Mar 01, 2017

Light and fresh whilst still packing a punch with the peanut chilli salsa, this salad is anything but ordinary. Recipe by Raph Rashid.

2 1/2 cups (500g) cooked basmati rice
150g shredded green cabbage
3 kale leaves, stems removed, shredded
1/2 cup chopped coriander leaves
1 carrot, cut into long matchsticks
300g smoked chicken breast (from delis), coarsely shredded
Extra virgin olive oil, to serve

Peanut chilli salsa

1/4 cup chopped chipotle chillies in adobo sauce
3 Roma tomatoes, chopped
1 spring onion with bulb, chopped
1 garlic clove, chopped
Juice of 1 lime
1/4 cup (35g) roasted peanuts, plus extra chopped peanuts to serve

Coriander and chilli rice dressing

1/4 cup (60ml) rice wine vinegar
1 tsp caster sugar
Pinch of coriander seeds, crushed
1/2 long green chilli, seeds removed, finely chopped

Method

1.

For the peanut chilli salsa, place chipotle, tomato, onion, garlic, lime juice and peanuts in a food processor with 1 tsp salt flakes and whiz until smooth. Set aside.
2.

For the coriander and chilli rice dressing, place all ingredients with 1/4 cup (60ml) water. Bring to the boil, then remove from heat and set aside to cool.
3.

In a large bowl, combine the rice, cabbage, kale, coriander, carrot and smoked chicken. Add the dressing and toss well to combine.
4.

Transfer salad to a serving dish and spoon over the peanut chilli salsa. Sprinkle with extra peanut and drizzle with olive oil to serve.