Instead of rice and salad seperate, let’s combine these to make this dish shine, Chef! A bed of basmati rice is loaded with golden carrot, sweet pops of corn, crunchy pumpkin seeds, piquante peppers & creamy, tangy mayo. Served with NOMU BBQ Rub-spiced chicken breast and delicate chives for garnish.
Creamy Corn & Grilled Chicken Salad
Creamy Corn & Grilled Chicken Salad
with piquanté peppers & basmati rice
Hands on Time: 20 - 40 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Carrot
- Chicken
- Corn
- Free-range Chicken Breast/s
- Free-range Chicken Breasts
- Fresh Chives
- Hellmann's Tangy Mayonnaise
- NOMU BBQ Rub
- Piquanté Peppers
- Pumpkin Seeds
- White Basmati Rice
From your kitchen:
- Seasoning (salt & pepper)
- Water
- Butter
- Paper Towel
- Oil (cooking, olive or coconut)
RICE IS NICE
Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
TOAST THE SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN Carrot & CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Carrot until lightly golden (the carrot must be tender), 8-10 minutes (shifting occasionally). At the halfway mark, add the corn and fry until golden. Remove from the pan, season, and set aside.
BUTTERY, NOMU-SPICED Chicken
Return the pan (with a lid) to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning. Alternatively, air fry at 200°C until cooked through, 10-12 minutes (shifting halfway).
JUST BEFORE SERVING
In a bowl, combine the rice, Corn, Carrot, peppers, pumpkin seeds, and mayo.
DINNER IS READY
Bowl up the loaded rice salad, top with the Chicken, and garnish with a sprinkle of the chives. Well done, Chef!
RICE IS NICE
Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
TOAST THE SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN Carrot & CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Carrot until lightly golden (the carrot must be tender), 8-10 minutes (shifting occasionally). At the halfway mark, add the corn and fry until golden. Remove from the pan, season, and set aside.
BUTTERY, NOMU-SPICED Chicken
Return the pan (with a lid) to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning. Alternatively, air fry at 200°C until cooked through, 10-12 minutes (shifting halfway).
JUST BEFORE SERVING
In a bowl, combine the rice, Corn, Carrot, peppers, pumpkin seeds, and mayo.
DINNER IS READY
Bowl up the loaded rice salad, top with the Chicken, and garnish with a sprinkle of the chives. Well done, Chef!
RICE IS NICE
Place the rice in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
TOAST THE SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN Carrot & CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Carrot until lightly golden (the carrot must be tender), 12-15 minutes (shifting occasionally). At the halfway mark, add the corn and fry until golden. Remove from the pan, season, and set aside.
BUTTERY, NOMU-SPICED Chicken
Return the pan (with a lid) to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning. Alternatively, air fry at 200°C until cooked through, 10-12 minutes (shifting halfway).
JUST BEFORE SERVING
In a bowl, combine the rice, Corn, carrots, peppers, pumpkin seeds, and mayo.
DINNER IS READY
Bowl up the loaded rice salad, top with the Chicken, and garnish with a sprinkle of the chives. Well done, Chef!
RICE IS NICE
Place the rice in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
TOAST THE SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN Carrot & CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Carrot until lightly golden (the carrot must be tender), 12-15 minutes (shifting occasionally). At the halfway mark, add the corn and fry until golden. Remove from the pan, season, and set aside.
BUTTERY, NOMU-SPICED Chicken
Return the pan (with a lid) to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning. Alternatively, air fry at 200°C until cooked through, 10-12 minutes (shifting halfway).
JUST BEFORE SERVING
In a bowl, combine the rice, Corn, carrots, peppers, pumpkin seeds, and mayo.
DINNER IS READY
Bowl up the loaded rice salad, top with the Chicken, and garnish with a sprinkle of the chives. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Creamy Corn & Grilled Chicken Salad?
The preparation time for Creamy Corn & Grilled Chicken Salad with piquanté peppers & basmati rice is between 20 and 40 minutes.
What is the total time required to make Creamy Corn & Grilled Chicken Salad with piquanté peppers & basmati rice?
The total time required to make Creamy Corn & Grilled Chicken Salad with piquanté peppers & basmati rice is between 35 and 55 minutes.
How many servings does Creamy Corn & Grilled Chicken Salad provide?
4 servings
What are the main ingredients in Creamy Corn & Grilled Chicken Salad?
Carrot, Chicken, Corn, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Chives, Hellmann's Tangy Mayonnaise, NOMU BBQ Rub, Piquanté Peppers, Pumpkin Seeds, White Basmati Rice
What is the nutritional information of Creamy Corn & Grilled Chicken Salad?
Calories: 779, Carbs: 89.7 grams, Fat: grams, Protein: 47.3 grams, Sugar: 12.8 grams, Salt: 654 grams
How do I prepare Creamy Corn & Grilled Chicken Salad?
DINNER IS READY: Bowl up the loaded rice salad, top with the chicken, and garnish with a sprinkle of the chives. Well done, Chef! JUST BEFORE SERVING: In a bowl, combine the rice, corn, carrot, peppers, pumpkin seeds, and mayo. BUTTERY, NOMU-SPICED CHICKEN: Return the pan (with a lid) to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning. Alternatively, air fry at 200°C until cooked through, 10-12 minutes (shifting halfway). GOLDEN CARROT & CORN: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the carrot until lightly golden (the carrot must be tender), 8-10 minutes (shifting occasionally). At the halfway mark, add the corn and fry until golden. Remove from the pan, season, and set aside. TOAST THE SEEDS: Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. RICE IS NICE: Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
What should be prepared from my kitchen to make Creamy Corn & Grilled Chicken Salad?
Carrot, Chicken, Corn, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Chives, Hellmann's Tangy Mayonnaise, NOMU BBQ Rub, Piquanté Peppers, Pumpkin Seeds, White Basmati Rice
How many calories does Creamy Corn & Grilled Chicken Salad have?
779 calories
How much fat content does Creamy Corn & Grilled Chicken Salad have?
grams
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