4 January, 2016
Chicken & Bacon Rice Salad
Chicken & Bacon Rice Salad
Serves: 4 mains or 8+ side dishes
Ingredients:
- 2 cups uncooked brown rice
- 3 cups chicken stock
- 1 – 1 1/2 cups diced roast chicken
- 4 rashers bacon
- 1/2 bunch spring onions
- 3/4 cup frozen baby peas
- 3/4 cup frozen corn kernels
- 250g frozen spinach, defrosted
- 100g slivered almonds
Dressing:
- 3/4 cup olive oil
- 1/4 cup white balsamic vinegar
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon lemon juice
Method:
- Rinse the rice well and place in a large sauce pan with the chicken stock and then bring to the boil
- Once boiling cover with a lid and simmer for 20 minutes
- Once the 20 minutes is up add in the peas and corn then stir well, replace the lid on the saucepan, turn off the heat and allow to sit for at least 10 minutes
- Slice the spring onions
- Remove the rind from the bacon rashers, dice and fry for 3-5 minutes until it gets to your desired crispiness
- Add all the dressing ingredients into a jar, seal securely with a lid and shake until very well combined.
- Add in the spring onion, bacon, chicken and spinach to the rice and stir well
- Pour the salad dressing evenly over the rice and mix well
- Cover the salad with glad wrap or put a lid on your container and refrigerate overnight to allow to flavours to combine
- Remove from the fridge 30 minutes before serving as best served closer to room temperature, add in the almonds and combine well.
Recipe Notes:
- Store covered in the fridge for a maximum of 3 days
- This recipe is freezer friendly but best served fresh
- For a vegetarian alternative, exclude the chicken & bacon and cook the rice in vegetable stock instead of chicken stock
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.