Chicken and Coconut Rice Salad

Fluffy coconut rice, juicy chicken, and refreshing cucumber with a hint of lime and chili combine to
create delightful textures and flavours. Toasted peanuts add a welcome crunch, while pomegranate
seeds provide bursts of sweetness. Light yet satisfying, it’s an ideal summer lunch option.

PREP TIME: 10 MINUTES COOK TIME: 5 MINUTES SERVES: 4

INGREDIENTS:

1 plain microwavable packet basmati rice
125ml full fat coconut milk
1 tsp lime zest
1 tbsp lime juice
200g/ 2packs chicken slices, shredded
20g coriander, chopped
1⁄2 cucumber, diced
2 green chillies, thinly sliced
50g roasted peanuts
50g pomegranate
hand full mint leaves

INSTRUCTIONS:
1. Cook the rice according to the package instructions and fluff it with a fork after it’s cooked, before
letting it cool slightly.
2. In a small bowl, combine the coconut milk, lime zest, lime juice, half of the chopped coriander, and
the chopped chili. Give it a good stir and set it aside.
3. In a large bowl, toss together the cooked rice, chicken, remaining chopped coriander, and half of the
coconut milk dressing.
4. Divide the cucumber slices between serving plates or lunchboxes. Plate the rice mixture over the
cucumber. Garnish with the leftover chopped chillies and drizzle with the remaining coconut milk
dressing. To finish, scatter some peanuts, pomegranate seeds, and fresh mint leaves. Enjoy this
flavourful and vibrant dish!