Rice salad with crispy rice, Cajun chicken and curry dressing – A main-course salad with crispy rice, spiced chicken and curry dressing.
This rice salad with crispy rice, Cajun chicken and curry dressing has become a huge favourite in my house. The crispy oven-baked rice gives the most wonderful crunch and goes so well with the spiced chicken, the fresh vegetables and the creamy curry dressing.
The rice is tossed with oil, soy sauce and, if you like, crispy chilli oil before it goes into the oven until completely golden and crisp. Meanwhile I fry the chicken in a pan with Cajun seasoning, which brings plenty of flavour and a little heat. You can of course season the chicken exactly as you please – it also works really well with Mexican spices or other favourites.
The salad is tossed with sweetheart cabbage, cucumber, green pepper, red onion, sweetcorn and peas, which bring freshness, sweetness and plenty of different textures. And then, of course, there is the curry dressing. The quantity is enough to dress the salad, but if you love extra dressing as much as I do, I would definitely recommend making a double batch. That way there is a little extra to drizzle over the top before serving.
It is a really delicious main-course salad that is both filling and fresh at the same time. Perfect for lunch, dinner and the lunchbox the next day – and the rice actually keeps its crunch surprisingly well.
Rice salad with crispy rice, Cajun chicken and curry dressing
Ingredients
- 400 g cooked, cold rice – preferably basmati or jasmine
- 2 tbsp oil
- 2 tbsp soy sauce
- 1-2 tbsp crispy chilli oil
Cajun chicken
- 400 g chicken breast
- 1 tsp Cajun seasoning – click here for the recipe
- Oil
- Salt and freshly ground pepper
Curry dressing
- 150 ml crème fraîche
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 1/4 tsp curry powder
- 1/4 tsp onion powder
- A pinch of sugar
- Salt and freshly ground pepper
For the salad
- 1/2 sweetheart (pointed) cabbage, finely shredded
- 1 cucumber, diced
- 200 g frozen peas, defrosted
- 1 green pepper, diced
- 140 g sweetcorn, drained weight
- 1 small red onion, thinly sliced
Method
Crispy rice
- Stir the rice well with the oil, soy sauce and chilli oil and spread it in an even layer on a baking tray lined with baking paper.
- Bake in a preheated conventional oven (top and bottom heat) at 215°C for about 30-40 minutes – or until golden and properly crisp. Turn the rice 2-3 times along the way. Leave to cool slightly on the baking paper.
Cajun chicken
- Slice each chicken breast horizontally (parallel to the board) so you get 2 thinner, flat fillets from each piece. Season with Cajun seasoning, salt and freshly ground pepper.
- Heat a splash of oil in a frying pan and fry the chicken until golden and cooked through. Pull the meat apart into pieces and leave to cool.
Curry dressing and salad
- Stir the dressing ingredients together and season to taste with a pinch of sugar, salt and freshly ground pepper.
- Put the vegetables, chicken and crispy rice in a large bowl. Pour over the dressing and toss well.
- Serve straight away or pack into lunchboxes.
Nutrition
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