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November 4, 2010

This salad has a real tang.  It may seem a lot of work for one person but you’re worth it!  Triple the amounts if you want it to last for a few days. 

3 tbspns sweet chilli sauce
2 tbspns lime juice
1/2 cup cooked chicken breast or thigh
1/2 cup rice
1/2 can corn kernels
1/4 green capsicum cut into small cubes
1 tbspn coriander (if you have it)

1/2 cup frozen peas, cooked

2 chopped spring onions


1. Combine sweet chilli sauce, lime juice in a bowl.

2. Cook rice in a pot of boiling water according to packet instructions.  Add peas to the rice for the last minute to cook briefly.

3. Drain the rice and peas into a colander and rinse with cold water.

4.  Roughly chop chicken and add to cooled rice with corn, capsicum, spring onions, coriander, peas and  chilli/lime juice mixture  mix to combine.  Let stand for awhile before serving.

This recipe is adapted from a magazine I read once in a doctor’s surgery.  If you recognize it as yours please comment.  It is a fantastic recipe.

Additions:  Add any of these carrot cut into small cubes, oranges cut into small pieces, 1/2 cup finely chopped pineapple, 1/2 cup chopped mushrooms cooked in butter; 1/2 cup finely chopped celery; snow peas finely chopped. 

2 Comments leave one →
  1. Karyn permalink
    June 10, 2012 5:36 am

    This sounds delicious – nice and quick gluten free meal – could be dinner tonight I think!


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