Crispy Chicken, Caramelised Onion + Red Rice Salad
Long gone are the days where a salad is made up of a limp bit of lettuce and a wet tomato. No one wants to eat that. This salad is packed with delicious and satisfying ingredients. (On that, if you haven't tried adding caramelised onion to your meal, I highly recommend it).
I made it for dinner the other night to use up ingredients that I had in my fridge, and it was so tasty! Next time I'll use more chicken mince and a bit less rice to make the salad higher in protein, but you can adjust the ingredients to suit your needs.
If you're following a paleo or totally grain-free diet, you could omit the rice and add some extra shredded red cabbage. If you're vegetarian or vegan, you could leave out the chicken and perhaps add a boiled egg or some chopped nuts and seeds for protein.
i n g r e d i e n t s
- 500g free-range chicken thigh mince (I get mine from Cannings)
- 2 red onions, finely sliced
- 1 cup red rice
- 1/2 red cabbage, finely sliced
- 1/4 teaspoon ground chilli (optional)
- Sea salt
- Olive oil for frying
p r e p a r a t i o n
- Rinse the rice well and then boil in salted water until just tender. Once it's done, strain it and then rinse it under cold water to cool it down straight away.
- While the rice is cooking, sauté the sliced onion over a medium heat in a fry pan with a splash of olive oil and a pinch of sea salt. Keep cooking them until they have softened and caramelised. Remove from the pan and set aside to cool.
- Add the chicken thigh mince to the pan with the ground chilli (if using) and a pinch of sea salt. Fry over a high heat until browned. Once cooked, tip onto a plate and allow to cool.
- Once the rice, onions and chicken are cooled, tip them into a large bowl with the sliced cabbage and toss to combine. Serve with some fresh parsley sprinkled on top if you wish.