Jasberry rice salad with grilled chicken thighs and ginger dressing
Jasberry rice mix makes for an eye catching salad. It has a nutty flavour and adds texture to a salad. Paired here in this all-in-one meal with chicken and mango, it’s bursting with flavour and colour.
Ingredients
5cm piece ginger, peeled and grated
1 clove garlic, finely chopped
1 orange, grated zest and juice
Pinch chilli flakes
1 Tbsp sesame oil
2 Tbsp vegetable oil
450-500g skinless and boneless chicken thighs
½ cup Jasberry rice mix or Jasberry rice
250g green beans, trimmed to 6cm lengths
2 spring onions, sliced
1 mango, peeled and diced
Method
Combine the ginger, garlic, orange zest and juice, and chilli flakes with the sesame and vegetable oil. Put half the dressing in a bowl with the chicken thighs and set aside the rest for later. Marinate the chicken for a minimum 1 hour or overnight
Put the Jasberry rice in a pan of cold salted water, bring up to a boil and simmer gently until just tender approx 25-30 mins. Drain well, add the remaining dressing while the rice is still warm and set aside to cool
Blanch the green beans in boiling salted water until bite tender, 3-4 mins, drain and refresh in iced water
Grill or pan fry the chicken for 3-4 mins each side or until cooked through. Rest for a few minutes before slicing. Place the cooled rice in a serving dish, add the green beans, spring onion and mango to the salad and combine well. Top with chicken