Chicken and Rice Salad


When the weather cools down, and especially at night, salads tend to lose their appeal in favour of more hearty warm dishes. The thought of crisp light cold lettuce just doesn’t grab you like it did on a hot summer night in January (or June depending on which hemisphere you are living in!).

This salad is a great blend of light and crisp, with warm and hearty mixed in.  This recipe serves 4.


  • 300 g poached chicken breast, sliced thinly *
  • 3/4 red capsicum, roasted **
  • 4 c freshly cooked brown rice (works best if still warm)
  • 1 carrot, julienned and steamed til just cooked
  • handful snowpeas, blanched
  • handful continental parsley
  • 3 T good quality egg mayonnaise
  • 2 T balsamic vinegar
  • 1 T fresh basil, finely chopped
  • 10-12 pecans, cut into 3 lengthways
  • 3 T pepitas (pumpkin seeds)
  • 1/2 sm lettuce, torn

Divide lettuce amongst the plates to create a bed. Combine rice, capsicum, carrot, snow peas, mayonnaise, balsamic, parsley (reserving some for garnish) and basil in a bowl.  Divide rice mixture over the lettuce beds. Place chicken slices over the rice. Sprinkle pecans and pumpkin seeds over, and top with remaining parsley.

* Poaching brew

I poach about a 3/4 to 1 kg of chicken breasts as a time, so I can use for multiple meals.

  • 1 litre chicken stock (or water)
  • 1 t tumeric
  • 4-5 leaves fresh basil
  • 1/3 fresh red capsicum
  • 10-12 peppercorns

Place stock mixture over high heat.  Add chicken once it is close to a boil, turn heat down to simmer.  Cook until just cooked.  Chicken breasts are easily overcooked.  Leave in liquid until ready to use.  Can be poached a day ahead.  If doing so, slice chicken and then very gently reheat in a bit of the stock. Strain before adding to salad.

** Roasting capsicums

I do about 3 capsicums at a time.  Thinly coat roasting tray with olive oil.  Slice 3 cloves of garlic and spread over tray.  De-seed capsicum and cut each one lengthways into about 10-12 lengths. Roast on high heat until soft. If desired, remove skin once cool.

About baking bohemian

My name is Jen and I am the baking bohemian. My blog identity comes from the cultural background of my mother’s family, (Bohemian), and my mother’s more left wing lifestyle (bohemian). The big ‘B’ Bohemian refers to the rich cultural heritage of our family that emigrated from Bohemia when it was still its own country (it now comprises two thirds of the Czech Republic). Food featured prominently in the family and broader social life of that part of my family. No social interaction was without sustenance, and any celebration, large or small, was an invitation to cook up a storm. My own family emigrated from the United States to Australia when I was a child. For the most part we lived with our mother, and my dad eventually moved back to the US. The little ‘b’ bohemian relates to the semi-alternative lifestyle we led with our mother. I hesitate to refer to her as a hippy, for that conjures up so many misconceptions, but certainly she was on that side of the fence. She was probably more eccentric than radical at the end of the day, but she could really cook. We always set extra plates at the dinner table because inevitably people would visit at dinner time. I started cooking when I was about eight. Cookies. Obviously I was motivated by desire! I loved cooking, I loved that the kitchen was always, in every way, the heart of the house, so I was always part of anything else that was happening while I was cooking. I loved people loving my food. With all the different things that I have done in my life and am interested in, food has remained my most consistent and enduring passion.

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