Ottolenghi’s roast chicken & 3 rice salad recipe

Prep Time:15

Cook Time:30

1 organic free-range chicken – approx 1.5kg or use store-bought rotisserie chicken
70 ml olive oil skip this if no roasting your own chicken
200 gms basmati rice
50 gms brown rice
50 gms wild rice
2 brown onions finely chopped
12 spring onions
2 – 4 mild red or green chilies thinly sliced optional
50 gms coriander leaves and stalks finely chopped
20 gms mint leaves chopped
A handful of wild rocket/arugula
Salt & pepper
Dressing: modified up as I used rotisserie chicken plus double Ottolenghi's recipe
6 – 8Tbs approx 120ml lemon juice (approx 2 lemons)
6 Tbsp sesame oil
6-8 Tbsp Thai fish sauce
8-10 Tbsp olive oil use more if you are not using the pan juices from the roast chicken
2 tsp soy sauce
2 Tbsp honey

Cook the 3 types of rice as per your favourite method (see my foolproof basmati method below), drain, or cool and keep aside.
Shred or cut the cooled chicken into bite-size pieces. I remove the skin to keep it leaner but you can decide.
Chop the onions finely and fry in a non-stick pan with a good glug of olive oil until translucent. This will take about 5 minutes. Cool and set aside.
Slice the spring onions finely on the bias and chop the coriander and mint fairly finely (use the stalks of the coriander here). Slice the chili if you are using it.
Whisk the ingredients for the dressing together in a small bowl.
Toss the rice (or your halved quantity) in a bowl with the cooked shredded chicken, spring onions, cooked and cooled onions, chopped herbs, and chili. Add the dressing and the rocket leaves and toss to combine. You could reserve a few of the rocket leaves as garnish. Taste and adjust seasoning.
As mentioned I used the full dressing ingredients from the original recipe for half the rice and chicken. So half of this recipe = the full dressing of the original recipe.

This salad is even better the next day. Store any leftovers in the fridge. This is excellent for meal prep too.

Servings: 8

Author: Sam Linsell