Full Recipe

Chicken, Vegetable and Rice Salad with Japanese style dressing

recipe

On recent hot nights we’ve felt like eating something lighter and fresh tasting for dinner with plenty of vegetables. On Monday night this week we were up North – it was very hot and humid all day. I’d bought a rotisserie chicken home from the market on Sunday as well as two baskets full of fruit and veges. Wondering what to do for dinner and remembered the Korean style Bibimbap I’d made last year. I took the idea of that and came up with the following with a dressing that uses Japanese ingredients.

 

Ingredients (for 3) 

Cooked chicken, sliced or broken into pieces

1 cup rice – I used a blend of brown, red and wild rices (available in supermarkets) or use your favourite rice

2 carrots, peeled and grated

1 medium kolrabi, peeled and grated (available from Jason and Dragon) – it’s one of my favourite veges – so refreshing

1 mango, peeled and cut into small cubes

2-3 spring onions, finely sliced

1 bag baby spinach leaves (or any other green eg broccolini, sliced beans, peas, snow peas)

2 chillis, finely chopped (optional)

2 tbsps sesame seeds, roasted

3 tbps coconut oil (available from Vison Products at the Market)

Microgreens and/or fresh coriander

 

Dressing

1 tbsp rice vinegar

2 tbsps soy sauce

1 tbsp cooking sake

2 tbsp mirin

2 tbps sesame oil

Juice of 2 limes, zest of one of them

Knob of ginger, peeled and grated

1 tsp Korean chilli paste gochujang (optional) – available in some supermarkets, Farro and Asian stores. Or use a pinch of cayenne pepper, chilli powder or Japanese spice powder.

 

Cook the rice. Halfway through add 2 tbps of coconut oil. Lightly season. While the rice is cooking prepare the dressing and the vegetables.

 

Cook whatever greens you are using in 1 tbsp of coconut oil. I used spinach. I heated the coconut oil in a frying pan, added the spinach, tossed it in the oil and sprinkled with salt and finally a splash of water. Ready!! It takes about a minute for the spinach to wilt. Other veges will take a little longer.

 

Make the dressing and put two tablespoons in the bottom of each bowl. When the rice is ready, drain it and divide between the three bowls spooning it over the top of the dressing.

 

Top the rice with the rest of the ingredients arranging as you like. If you’re not into chilli, serve that separately on the side so each person can add their own. Sprinkle with toasted sesame seeds and herbs or microgreens. Drizzle with the rest of the dressing.