Honey Soy Chicken Rice Salad

Ingredients

• 1L (4 cups) Massel Chicken-Style Liquid Stock
• 200g (1 cup) jasmine rice
• 4 green shallots, chopped
• 500g chicken breast fillets
• 1 Lebanese cucumber, halved lengthways, sliced diagonally
• 350g pkt superfood slaw mix
• 45g (1/4 cup) dry-roasted cashews
• Honey Soy Dressing
• 60ml (1/4 cup) light soy sauce
• 1 1/2 tbsp honey
• 2 tbsp rice wine vinegar
• 3 tsp sesame oil
• 2 tbsp lime juice

Method

1. Place rice and 375ml (1 1/2 cups) stock in a medium saucepan, then bring to a simmer over high heat. Reduce heat to low and cook, covered for 13-14 minutes or until rice is tender. Stand in pan for 5 minutes, then fluff with a fork. Transfer to a tray and cool completely.

2. Meanwhile, chop 2 of the shallots. Place chopped shallots, chicken and remaining stock in a medium saucepan. Top up with water so chicken is fully submerged. Cover and bring almost to the boil over medium-high heat. Reduce heat to medium low and simmer, covered, for 7-8 minutes or until chicken is cooked. Drain (see Note). Cool chicken, then shred into pieces.

3. To make Honey soy dressing, whisk ingredients in a small bowl.

4. Thinly slice remaining shallots on the diagonal. Place rice, chicken, cucumber, slaw and half the sliced shallots in a large bowl. Drizzle over dressing and toss to combine. Serve salad topped with cashews and remaining sliced shallots.

Note: Strain the poaching liquid and keep to make a soup. Store in the fridge for up to 3 days or freeze for up to 3 months.