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Honey Soy Chicken Rice Salad

(Serves: Prep Time: 10min - Cook Time: 15min - Serves: 4)

  • 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

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.

Massel products used in this recipe:
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