CHICKEN SALAD ACAPULCO
Kycklingsallad Acapulco
This salad with chicken, coriander and rice boiled in tomato sauce is a complete meal in itself.
4 servings
1 whole grilled chicken
3 tablespoons olive oil
1 chopped red onion
1½ cups long-grained rice
14 oz sieved tomatoes
2 cups chicken bouillon
1 trimmed, finely shredded red bell pepper
2 cups coriander leaves
2 teaspoons mild, unsweetened mustard
2 tablespoons fresh lime juice
Remove the skin from the chicken. De-bone the chicken, finely shred the meat and put it in a bowl. Chill until use. Heat up 1 tablespoon olive oil in a saucepan and sauté the onion for 2 minutes until tender. Add the rice and sizzle for about 1 minute while stirring until the rice is glossy and transparent.
Add tomatoes and bouillon and stir a bit, lower the heat and put a lid on. Simmer for 15 to 20 minutes until the rice is ready. Remove from heat and let the rice draw, still covered, for 10 minutes. Spread it out on a plate and allow to cool.
Mix chicken, bell pepper, coriander leaves and rice in a bowl. Mix remaining olive oil with mustard and lime juice and pour the dressing over the salad. Blend well and serve.
You can make this salad totally vegetarian by substituting the chicken with hard-boiled eggs. Serve the eggs in wedges on top of the rice salad. Or beat them with some milk, make an omelet and shred it, and blend the omelet in together with bell pepper and coriander.
Enjoy!
Kycklingsallad Acapulco
This salad with chicken, coriander and rice boiled in tomato sauce is a complete meal in itself.
4 servings
1 whole grilled chicken
1 chopped red onion
1½ cups long-grained rice
14 oz sieved tomatoes
2 cups chicken bouillon
1 trimmed, finely shredded red bell pepper
2 cups coriander leaves
2 teaspoons mild, unsweetened mustard
2 tablespoons fresh lime juice
Remove the skin from the chicken. De-bone the chicken, finely shred the meat and put it in a bowl. Chill until use. Heat up 1 tablespoon olive oil in a saucepan and sauté the onion for 2 minutes until tender. Add the rice and sizzle for about 1 minute while stirring until the rice is glossy and transparent.
Add tomatoes and bouillon and stir a bit, lower the heat and put a lid on. Simmer for 15 to 20 minutes until the rice is ready. Remove from heat and let the rice draw, still covered, for 10 minutes. Spread it out on a plate and allow to cool.
Mix chicken, bell pepper, coriander leaves and rice in a bowl. Mix remaining olive oil with mustard and lime juice and pour the dressing over the salad. Blend well and serve.
You can make this salad totally vegetarian by substituting the chicken with hard-boiled eggs. Serve the eggs in wedges on top of the rice salad. Or beat them with some milk, make an omelet and shred it, and blend the omelet in together with bell pepper and coriander.
Enjoy!
Bella
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