Herbed chicken salad over crispy rice
Enjoy the satisfying crunch of crispy rice paired with tender herbed chicken in this delightful salad recipe. Perfect for a light and flavorful meal.
Ingredients:
- cups long-grain white rice (preferably Carolina)
- Kosher salt
- tablespoons olive oil, divided
- large carrot, shredded
- large leek, pale-green and white parts only, thinly sliced
- small garlic cloves, finely grated
- cup fresh lemon juice
- tablespoon Dijon mustard
- cups shredded chicken, preferably white meat
- Freshly ground black pepper
- cup cilantro leaves with tender stems
- cup mint leaves, torn
Instructions:
- Let's be honest: Okay, I get it, rinsing the rice might seem unnecessary, but trust me, it serves a real purpose. Washing the rice under cold water helps remove the surface starch, making it easier to cook without turning sticky. While it's not a crime to skip this step, your fried rice will thank you if you don't. Now you're in the know. Rinse the rice under cold water, agitating it, then drain. Repeat until the water runs clear, usually about 4 to 5 times. Cook the rice in a large pot of boiling salted water, stirring occasionally to prevent sticking, until the grains are slightly chalky in the center (the rice will be undercooked deliberately), roughly 5 minutes. Drain the rice and transfer it to a large bowl.While the rice is cooking, heat 2 tablespoons of oil in a medium skillet (preferably cast iron or nonstick) over medium heat. Cook the carrot and leek until tender, stirring occasionally, about 6 to 8 minutes; season with salt. Add them to the bowl with the rice and mix well; season with 2 teaspoons of salt.Place a clean kitchen towel on a flat surface. Position a lid of a medium skillet in the middle. Attach the 4 corners of the towel to the handle on top of the lid (you've now created a special steam absorber that prevents the rice from turning sticky).In the same skillet, heat 1/4 cup of oil over medium-high heat until very hot and shimmering, which takes about 2 minutes; season with salt. Transfer the rice mixture to the skillet, pressing it gently to form a compact rice cake. Cover with the towel-wrapped lid and cook without disturbing until the bottom layer of rice is browned and crispy (check by scraping a small section at the bottom), approximately 8 minutes. If the rice isn't browned enough, continue cooking covered for an additional 2 minutes. Remove from heat and let it rest, covered, for 15 minutes to steam.Meanwhile, whisk together garlic, lemon juice, mustard, and the remaining 4 tablespoons of oil in a medium bowl. Add the chicken, coating it with the mixture; season with salt and pepper. Just before serving, gently toss in the cilantro and mint.Transfer the rice to your most elegant serving platter. Top with the chicken salad and serve.
Summary:
- Calories: 3106 kcal
- Fat: 153 g
- Protein: 93 g
- Carbs: 341 g
- Potassium: 2362 mg
- Magnesium: 299 mg