Chicken, Coconut, Chilli & Lemongrass Rice Salad with Cashew Clusters

Serves 2
|
Prep Time 10 minutes
|
Cooking Time 10 minutes
669 ratings

Ingredients

  • 1 x Ainsley Harriott Thai Coconut, Chilli & Lemongrass Rice

  • 225g (8oz) cooked shredded chicken

  • handful fresh coriander leaves

  • squeeze of lime juice

  • FOR THE CASHEW CLUSTERS:

  • 100g (4oz) unsalted cashew nuts, roughly chopped

  • 10ml (2 tsp) Thai fish sauce (nam pla)

  • 30g (2 tbsp) brown sugar

  • 2.5ml (1/2 tsp) dried chilli flakes

  • finely grated rind of 1 lime

Method

STEP 1

Preheat the oven to 180C (350F), Gas Mark 4. To make the cashew clusters, mix the nuts, fish sauce, sugar, chilli and lime rind on a small baking tray lined with parchment paper. Bake for 10 minutes, stir, then bake for another 5 minutes. Leave to cool, then break into small pieces.

Meanwhile, make the Ainsley Harriott Thai Coconut, Chilli & Lemongrass Rice according to the directions on the packet. Remove from the heat and leave to cool for a couple of minutes.

TO SERVE: Fold the shredded chicken and coriander into the rice with enough of the lime juice to taste. Divide among plates and then scatter over the cashew clusters.

This would also make a great vegetarian salad; simply omit the chicken and add a selection of your favourite crunchy vegetables instead.