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Chicken and Rice Salad with Guacamole Dressing

Mex

Chicken and Rice Salad with Guacamole Dressing

Recipe by Boitumelo 'ChewMe' Mogoai

Serves: 3 - 4 
Preparation: 20 minutes
Cooking: 10 minutes
 
INGREDIENTS
 
Quacamole Dressing
½ cup fresh coriander, finely chopped
2 Tbsp lemon juice
1 avo, pitted and cut in small dice
1 tsp chilli flakes
1 ½ Tbsp plain double cream yoghurt
dash of water
salt and pepper to taste
 
Chicken and Rice Salad
450 g chicken breast, cut into small cubes

3 Tbsp cajun spice
1 tsp chicken spice
1 tsp lemon juice
3 Tbsp Excella oil
1½ cup cooked Excella rice
1 cup sweetcorn (fresh cut from the cob)
½ green pepper, chopped
½ cup tomatoes, chopped
½ cup black beans, rinsed
¼ cup spring onion, chopped
½ cup hard cheese like Tilsiter, Ementhal, Edam
 
METHOD

Guacamole Dressing
In a mixing bowl, mix all the ingredients for the dressing together. Cover and chill in the fridge until needed. If you prefer a smooth qaucamole, blitz until smooth in a food processor or use a stick blender. 

 
Salad
In a bowl add you chicken, cajun spice, chicken spice and 1 tsp lemon juice. Toss everything together then fry in a pan with Excella oil on medium to high until fully cooked. Set aside.

Mix the cooked Excella rice, sweetcorn, green pepper, tomatoes, black beans, spring onion, cheese and cooked chicken in a bowl and toss together. Transfer to a salad bowl/plate and spoon or drizzle with the dressing and serve.

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