Crispy Rice Salad with Chicken | Slimming & Weight Watchers Friendly

Ingrédients

• 250 g microwaveable rice pouch
• 1 tsp sesame oil
• 1 tsp soy sauce
• 1/2 reduced salt chicken stock cube
• 200 ml boiling water
• 1 tbsp honey
• 1 tbsp granulated sweetener
• 1/2 tsp chilli flakes
• 1 tsp garlic granules
• 1 tsp sriracha
• 1 tsp tomato purée
• 2 chicken breasts ((approx. 260g))
• 1 tbsp cornflour
• 1 tbsp cold water
• 2 tbsp reduced-fat mayonnaise
• 2 tbsp fat-free Greek yoghurt
• 2 limes, juice only
• 1 tsp sriracha
• 1 tsp honey
• salt and freshly ground black pepper, (to taste)
• 1 tbsp honey
• salt and freshly ground black pepper, (to taste)
• 160 g red cabbage, (finely shredded)
• 2 carrots, (peeled and julienned )
• 120 g radishes, (finely sliced)
• 100 g cucumber, (sliced into half moons)
• 2 spring onions, (finely sliced)
• 100 g edamame beans, (cooked)

Préparation

1. 1

   Preheat the oven to 180ºC and line a baking tray with non-stick baking paper.

2. 2

   Add the rice to a bowl and fluff up with a fork to separate the grains. Add the sesame oil and soy sauce. Mix well to coat.

3. 3

   Spread the rice out onto the lined baking tray and bake for 20 minutes, mixing the rice halfway through.

4. 4

   Add the stock cube to the water and stir until dissolved. Add the honey, sweetener, chilli flakes, garlic granules, sriracha, and tomato purée. Mix well, then pour into a saucepan.

5. 5

   Add the chicken breasts. Cover with a lid and simmer for 20 minutes, until cooked through. Remove the chicken to a plate and shred with 2 forks.

6. 6

   Add the water to the cornflour and mix until smooth. Add to the pan and return to the heat. Simmer gently for 5 minutes, stirring occasionally, until thickened.

7. 7

   Add the chicken back to the sauce and mix to coat.

8. 8

   Add: In a small bowl make the salad dressing: add the mayonnaise, yoghurt, lime juice, sriracha, and honey. Mix well, then season to taste with salt and pepper.

9. 9

   Add all the vegetables to a large bowl and pour over half the dressing. Mix to coat.

10. 10

    Divide the salad between serving bowls, and add the chicken.

11. 11

    Sprinkle over the rice, then drizzle over the remaining dressing and serve.