Smoked Chicken and Brown Rice Salad with Dates and Preserved Lemon
Photography by Aaron McLean.
Perfect for lunch or dinner, the salad is brimming with wonderful flavours and textures from preserved lemons, chewy brown rice, sticky dates and tender moist chicken.
Serves: 6
INGREDIENTS
1 cup brown rice, rinsed and drained
200 grams green beans, blanched and thinly sliced lengthways
300 grams smoked chicken breast, thinly shredded
1 x 400 gram tin chickpeas, rinsed and drained
2 spring onions, thinly sliced
½ cup walnut pieces, toasted
1 fennel bulb, thinly sliced, fronds reserved
2 pieces preserved lemon, skin thinly sliced
6 fresh dates quartered lengthwise
¼ cup packed coriander, roughly chopped
Dressing
4 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1 teaspoon honey
2 cloves garlic, crushed
sea salt and ground pepper
METHOD
Dressing: Whisk all of the ingredients together and season.
Cook the rice in boiling salted water until tender. Drain well and set aside to cool.
To assemble: Place all the ingredients, except the fennel fronds, in a large bowl and pour over the dressing. Toss well to combine then transfer to a serving platter. Top with the reserved fennel fronds and a grind of pepper.
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!