Three Rice and Chicken Salad

This zingy 3 rice chicken salad dish is stuffed with all kinds of delicious ingredients and is bursting full of flavour. Perfect to take as a picnic salad and great for mid-week dinners, summer BBQ's and dinner parties. This gorgeous summer salad recipe was based on one of Yotam Ottolenghi's recipe and is a strong family favourite in our household.

Serves 8

1 Sutton Hoo Chicken Whole Bird  (Remove the bones, skin and shred the chicken meat)
1 garlic bulb, halved
1 whole lemon, halved
2 springs of rosemary
4 tablespoons of olive oil (not Extra Virgin Oil)
100g softened butter
1/3 cup wild rice
1 large cup of basmati rice
1/3 cup of brown rice
1 white onion, diced and chopped
6 spring onions, chopped thinly
90g of mixed salad leaves or rocket
3 mild red chilies, seeded and cut into thin strips
2 cups of fresh coriander, chopped
2 cups of mint leaves, chopped
Sea salt and black pepper to season

For the dressing:
4 tablespoons of freshly squeezed lemon juice
2 tablespoons olive oil
2 tablespoons sesame oil
2 tablespoons Thai fish sauce


To roast the chicken:

·       Pre heat oven to 220°C/Fan 180°C/Gas mark 8

·       Smear 100g butter all over the chicken and season well inside and out. Place the rosemary, half bulb of garlic and half a lemon inside the cavity of the chicken and seaon with salt and pepper.

·       Then place the chicken into a deep sided roasting tray. Pour over about 2 ½ tablespoons of olive oil and place in the oven for 10 mins then turn down to 190°c.

·       Roast in the oven for 1 hour 20 minutes, until the chicken is thoroughly cooked, remove from the oven and leave to cool. You can save your leftover cooking juices to make fresh homemade stock.

While the chicken is roasting in the oven, place the wild and basmati rice in a saucepan, following the guidelines on the packaging. Bring to a boil and simmer gently, uncovered. Cook the basmati rice in a separate pan following the guidelines on the packaging. Bring to a boil and simmer gently, uncovered.

Remove all of the chicken skin and set aside, then use two forks to strip all of the chicken meat off from the whole bird. Put it in to a large salad bowl big enough to fit all of the other ingredients.

To make the dressing:

Whisk all of the dressing ingredients together and gently pour over the shredded chicken meat.

Heat the remaining 1 ½ tablespoons of olive oil in a pan, add the onion and a pinch of salt, and fry over medium heat until golden. Set aside and leave to cool.

Add the 3 different kinds of salad to the chicken, fried onion, spring onions, red chilies, and chopped herbs. Mix together well and add salt or pepper if required.

Ellie Collins