Southern Style Spiced Chicken Salad
Rum and Que’s new Dirty Bird seasoning brings bold flavour to this southern-style salad. A sprinkling of cooked grains is a great way to add substance, while the zingy dressing brings a welcome pop of freshness.
Ingredients
400g packet boneless chicken thighs
2-3 Tbsp Dirty Bird chicken seasoning
100g Ceres Organics quinoa rice blend
1-2 capsicums
1 bag mixed salad greens
1 bottle St Andrews Limes lime and mustard dressing
Method
Preheat your oven or BBQ to 200C. Bring a pot of salted water to the boil and cook the quinoa rice blend according to packet instructions. Dust the chicken thighs with the seasoning until they’re very lightly coated all over.
If you’re cooking them in the oven, begin by browning your chicken in an oven-proof pan with a little oil. Transfer the whole pan to the oven and cook for a further 10-15 minutes, until the juices run clear. Alternatively pop them straight onto the barbecue for 6-7 minutes on each side. Once cooked, leave the thighs to rest for 5 minutes before slicing.
Slice the capsicum into wide wedges and pop them into the oven or onto the barbecue with the chicken. Once cooked, slice them into smaller strips. Alternatively, keep the capsicum raw and dice them finely.
Drain the quinoa rice blend and place it in a large bowl, then toss through the salad greens and capsicum. To serve, pile the salad into serving bowls. Top each with the sliced chicken and drizzle over the dressing. Try finishing it with a squeeze of fresh lime for a little extra zing.