Warm chicken salad with coconut rice

Warm chicken salad with coconut rice

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Whip up this light and lovely chicken slad in less than 30 minutes.

The ingredient of Warm chicken salad with coconut rice

  1. 2 teaspoons olive oil
  2. 8 (500g) chicken tenderloins
  3. 150g snow peas, trimmed
  4. 1 medium carrot, peeled, cut into matchsticks
  5. 2 x 250g packets Tilda coconut, chilli and lemongrass steamed basmati rice
  6. 4 green onions, thinly sliced diagonally
  7. 1 tablespoon crushed peanuts
  8. lime wedges, to serve

The instruction how to make Warm chicken salad with coconut rice

  1. Heat oil in a large frying pan over medium-high heat. Cook chicken for 5 minutes each side or until golden and cooked through. Thinly slice.
  2. Meanwhile, place snow peas in a heatproof bowl. Cover with boiling water. Stand for 2 minutes. Drain. Refresh under cold water. Drain. Thinly slice lengthways. Combine snow peas, carrot and chicken in a bowl. Cover to keep warm.
  3. Cook rice following packet directions. Divide between plates. Top with chicken mixture. Sprinkle with onion and peanuts. Serve with lime wedges.

Nutritions of Warm chicken salad with coconut rice

fatContent: 345.594 calories
saturatedFatContent: 7.8 grams fat
carbohydrateContent: 2.4 grams saturated fat
sugarContent: 34.8 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 32.7 grams protein
sodiumContent: 100 milligrams cholesterol

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