Crispy Chicken and Wild Rice Salad
This crispy chicken salad is a family favourite, introduced to us by some of Belinda’s family in South Africa. It is simply delicious. This recipe is ideal if you have a larger group to cater for as it’s easy and impressive.
Serves: 10
Preparation time: 30 minutes, plus marinating time
Cooking time: 35 minutes approx.
Ingredients:
10 Sutton Hoo Chicken Breasts
Sunflower oil for deep frying.
600g Wild and/ or brown rice (60g per person)
Large bunch Spring onions chopped
Large bunch fresh coriander chopped
60g flaked almonds
Marinade:
½ cup soya sauce
½ brown sherry
1 tbsp finely chopped fresh ginger
4 cloves garlic
Coating:
½ cup cornflower
½ cup flour
½ tsp salt
Dressing:
¾ cup oil
½ cup white vinegar
1/3 cup sugar
1 ½ soya sauce
½ tbsp mustard powder
Black pepper to season
Method:
Flatten the chicken breasts with the rolling pin before marinading. Marinade the breasts overnight or for at least 2 hours before cooking. (This marinade is enough to marinade between 10-15 breasts)
Coat the chicken breasts in the cornflower, flour, and salt. Deep fry them in a shallow pan with 10cm of oil for 2-4 minutes. Deep fry 2-3 breasts at a time. Place the cooked breasts on some kitchen towel to drain. Once cooked cut them diagonally into thick strips.
Cook the rice as per pack instructions. Transfer to a bowl and allow to cool, fluffing the rice with a fork occasionally so it does not stick.
Place the flaked almonds on a baking tray and lightly toast for 1 minute.
Combine the dressing ingredients together in a blender.
Using a large serving platter, place the chicken on a bed of rice. Sprinkle over the chopped spring onions, coriander, and flaked almonds. Finally, pour the dressing over the dish, mix and then serve.
