Chicken & mango rice slaw

Chicken & mango rice slaw

By
From
Posh Rice
Serves
4
Makes
50

Make a slaw more of a meal by adding rice. Mango chutney is an underrated ingredient, and here it is used to brighten the dressing and add depth of flavour.

Ingredients

Quantity Ingredient
150g wholegrain jasmine rice, plus 1 tablespoon
25g coconut flakes
1 teaspoon nigella seeds
1 large carrot, grated
200g red cabbage, shredded
1 small red onion, finely sliced
1 small mango, sliced
2 ready-roasted chicken legs, shredded
handful chives, finely chopped
salt
freshly ground black pepper

For the dressing

Quantity Ingredient
3-4 tablespoons mango chutney
100g greek yoghurt
1 lime, zested and juiced

Method

  1. Cook the rice in salted water according to the packet instructions. Drain, then spread it out on a tray and leave to cool.
  2. Heat a small frying pan and toast the coconut flakes until golden brown, then tip into a bowl. Spoon the nigella seeds into the pan and lightly toast, then add to the coconut flakes. Combine the dressing ingredients together in a small bowl.
  3. In a large bowl, mix together the carrot, cabbage, onion, mango, chicken and cooled rice. Stir through the dressing, taste and season, then transfer to a serving dish. Scatter over the coconut flakes, nigella seeds and chives.

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