EASY-PEASY KIWI & CHICKEN RICE SALAD WITH VEGAN OPTION, Easy

A lovely fruity salad to enjoy on balmy summery days, whether dining indoors or al fresco...

Sadly, the chunks of juicy golden kiwi are hidden in the rice;
the traditional dark green kiwi would be more visible

It's simple but delicious and easily prepared in a single bowl.

Kiwi were 67's choice of fruit but you could try other fruits & flavourings.  (See Tips below.)

Usually, the rice and protein are served mixed together and served in a bowl or on a platter.  67's kitchen was using leftover chicken wings and instead surrounded them with the rice salad.  

Both options taste very good.  

Cost: depends on leftovers, maybe £1-£2?

Serves: 2-3

Dressing

• scant 1/4 cup mayo
• scant 1/2 cup strained plain yoghurt (Greek, Icelandic or home-thickened regular yoghurt: (see bottom of page Salad Dressing a la 67goingon50 )
• 1-2 spring onions, white and green, coarsely chopped
• 1/4 tsp dried or 1 tsp fresh mint
• pepper & salt

Salad

• 1.5-2 mugs cooled cooked rice (brown is better for good health and turns paler after cooking)
• 2 ripe kiwi fruit, peeled
• 3/4 - 1 cup cooked chicken OR firm tofu (67 use leftover marinaded wings) 
• 1/4 cup thinly sliced red onion
• handful small washed, trimmed radishes (opt)

Method:

1. Make the dressing in bottom of serving platter/bowl and place in fridge 'till needed
2. Generously shred, slice or cube chicken or tofu; 20 mins before serving, marinade in a mixture of 1 tbsp soy sauce mixed with a tbsp each of grated ginger & garlic  (If using leftover wings, set aside)
3. Peel kiwi and cut into generous bite-size chunks, set aside
4. If rice is a bit sticky, place in a freezer bag and rub it gently until the grains separate 
5. If using radish, slice small thin disc off top; if large, halve or quarter; slice thinly across the diameter
6. Before serving salad: take serving bowl from fridge; remove scant 1/4 of dressing and set aside
7. Add rice on top of dressing in serving dish
8. Add kiwi fruit, scatter generously with mint and red onion, then add chicken or tofu (If using leftover wings, set to 1 side) 
9. Gently mix rice mixture with 2 fish slices until everything is lightly coated with dressing and each spoonful contains all ingredients; if necessary, add a little more dressing.  
10. Season well with salt and pepper; taste
11. Leftover wings: either make a depression in the rice and pile wings in the centre (as in photo) or serve on a separate plate 
12. Garnish with sliced red onions and unpeeled kiwi fruit

Comments:

'Although the kiwi was not as colourful as expected, its juiciness and flavour boosted the creamy rice nicely.  Accents of mint and green onion elevated the chunks of chicken.'  An almost-instant dish.

Tips:

• Replace kiwi fruit with peaches and mint with basil OR try melon or mango with cracked black pepper and cardamum (pods or dried)
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Copyright: This salads has  been created by B M Lee/ Bright Sun Enterprises and may only be reproduced in home kitchens.  Not for commercial use.