Pickled veggie chicken rice salad is just perfect for these summer days. Super light and refreshing. Feel free to mix it up with some garlic shrimps or super juicy beef.
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
For the salad, prepare the rice according to the package instructions and allow to cool down completely. Wash the lime with hot water, dry it, rub the peel and squeeze the juice. Toss the rice with lime juice, lime zest, honey, cayenne pepper and olive oil and marinate everything well.
Wash, dry and slice the radishes. Peel the cucumber and slice thinly. Peel the onion and cut into rings. Mix the rice vinegar, sesame oil, sugar and salt in a bowl. Add the vegetables and let them steep for at least an hour.
In the meantime, prepare the chicken breast. For the marinade, wash the lemongrass, dry it, cut the thick end in a cross shape, and cut the stick in half. Wash and dry the chilies, halve lengthways, and remove the seeds. Peel the garlic. Roughly slice the ginger with the peel. Add water into a saucepan, bring to boil and add all the ingredients for the marinade. Let it simmer for about 30 minutes until it has a thick consistency.
Rinse chicken breasts with cold water and pat dry. Heat olive oil in a pan and fry the chicken breast for about 3 minutes. Season with salt and pepper and then deglaze with the marinade and glaze.
Wash the lamb’s lettuce, cut off the roots and shake dry.
Mix the cooled rice with the pickled vegetables, lamb’s lettuce, and edamame. For the dressing, mix all the ingredients together and season with salt and pepper.
Serve the salad with the chicken breast.
Preparing In The Kitchen
For the salad, prepare the rice according to the package instructions and allow to cool down completely. Wash the lime with hot water, dry it, rub the peel and squeeze the juice. Toss the rice with lime juice, lime zest, honey, cayenne pepper and olive oil and marinate everything well.
Wash, dry and slice the radishes. Peel the cucumber and slice thinly. Peel the onion and cut into rings. Mix the rice vinegar, sesame oil, sugar and salt in a bowl. Add the vegetables and let them steep for at least an hour.
In the meantime, prepare the chicken breast. For the marinade, wash the lemongrass, dry it, cut the thick end in a cross shape, and cut the stick in half. Wash and dry the chilies, halve lengthways, and remove the seeds. Peel the garlic. Roughly slice the ginger with the peel. Add water into a saucepan, bring to boil and add all the ingredients for the marinade. Let it simmer for about 30 minutes until it has a thick consistency.
Rinse chicken breasts with cold water and pat dry. Heat olive oil in a pan and fry the chicken breast for about 3 minutes. Season with salt and pepper and then deglaze with the marinade and glaze.
Wash the lamb’s lettuce, cut off the roots and shake dry.
Mix the cooled rice with the pickled vegetables, lamb’s lettuce, and edamame. For the dressing, mix all the ingredients together and season with salt and pepper.
