This spiced chicken rice salad is a 20-minute recipe that’s perfect for lunch or dinner. Store the chicken spice rub in an airtight container and use any excess at your next barbecue to flavour the meat.
“This dish sits comfortably as a main meal, or as a side dish as part of a shared table. The chicken spice blend is extremely versatile and will keep for months. Flavouring your meat with a dried spice blend saves the time it would take to marinate but still delivers a huge kick of flavour.” – Julie.
Ingredients
Method
SPICE RUB Combine all ingredients in a small bowl. Store excess chicken spice rub in an air-tight container.
Place the cauliflower in a covered microwave-safe container with a tablespoon of water and cook on HIGH for about 4 minutes or until tender.
In a dry, large fry pan over medium-high heat, place the almonds and toast, stirring occasionally, until golden brown. Remove from the heat and allow to cool.
Lay the chicken on a board and sprinkle both sides generously with the spice mix.
Place one tablespoon of olive oil in the fry pan and cook the chicken for 3 minutes on each side or until cooked through. Remove chicken from the pan and rest under foil.
Place another tablespoon of the olive oil into the pan along with one more tablespoon of spice blend and add the cooked cauliflower. Cook, stirring occasionally, for 2-3 minutes or until starting to turn golden.
In a large bowl combine the cooked rice, cauliflower, lemon rind, fresh herbs, green onions and the currants.
In a small bowl whisk together the remaining olive oil and half the lemon juice. Season with salt and freshly ground pepper and drizzle over the salad.
In a small bowl combine the yoghurt, tahini and remaining lemon juice.
Serve the salad on a platter, topped with the sliced chicken breast and yoghurt mixture on the side. Sprinkle with the toasted almonds.
Recipe tip
To save time, try using a large sachet of ready-cooked brown rice.
