Jess's Coronation Chicken with nutty black and white rice salad with peppers and raisins and a soy and ginger dressing
A delightful and quick way to use our Award Winning Rotisserie Chicken.
6 people
0 minutes
10 minutes
Ingredients
Coronation Chicken
-
1
-
Chicken
Ready to Eat - Rotisserie
-
2
tsp
Curry Powder
-
1
tbsp
Greek Yoghurt
-
2
tbsp
Mango Chutney
-
6
tbsp
Mayonnaise
-
1
pinch
White Pepper
Nutty Salad:
-
1
handfull
Fresh Parsley Leaves
chopped
-
80
g
Raisins
-
1
-
Red Pepper
large - diced
-
200
g
Rice
black rice
-
200
g
Rice
white rice
-
1
bunch
Spring Onions
-
60
g
Sunflower Seeds
-
1
drop
SuperValu Signature Tastes Soy and Ginger Sauce
-
100
g
Toasted Cashew Nuts
To Garnish
-
1
-
Fresh Coriander
Method
Mix the mayonnaise, curry powder, chutney, greek yoghurt and white pepper together.
Tear up the chicken into a bowl and coat with the coronation sauce.
To make the salad, cook the rice as per instruction, and then toss with the red pepper, spring onion, parsley, raisins, sunflower seeds and cashew nuts. Dress with soy and ginger sauce.
Serve the coronation chicken on top of the rice salad and garnish with fresh coriander.
