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    Chicken Mayonnaise with Rice Salad

    Chicken Mayonnaise and rice salad with peas and sweetcorn in a dish
    Chicken Mayonnaise and rice salad with peas and sweetcorn in a dish

    Quick and easy to assemble - Chicken Mayonnaise with Rice Salad is perfect for a self-catering holiday meal, a summer lunch buffet, or supper at home.

    Jump to Recipe
    Chicken Mayonnaise and rice salad with peas and sweetcorn in a dish

    Chicken Mayonnaise with Rice Salad

    No apologies for this super-quick meal. Roast your chicken ahead of time or buy one ready-roasted if you're short of time or on holiday.

    This is one dish that was a staple of my mother's summer lunch buffets. I realise now that she made it for the same reasons that I do: it's easy to prepare, most of it can be done ahead of time, and it looks and tastes rather good - definitely rather more than the sum of its parts.

    Chicken Mayonnaise is very similar to Coronation Chicken, and I like both, The beauty of this recipe is that you really don't need much to make it. On holiday you could buy a couple of spit-roasted chickens and eat one hot and put the other in the fridge for Chicken Mayonnaise another day.

    You can buy good-quality mayonnaise in most supermarkets. Homemade mayonnaise always tastes better - and you control what's in it - but on holiday that's not usually an option. A point to note is that if you're making mayonnaise in hot weather, you may find it doesn't thicken so much. One way to improve the texture is by using the eggs slightly cooler than usual, which will balance the warmer-than-usual oil.

    This is one of those basic recipes to keep in your repertoire and make over and over again - and if there are only two of you, it will last for 2-3 meals.

    Any left-over Chicken Mayonnaise can be used in sandwiches.

    HELPFUL TOOLS

    • Meat thermometer – These days I use my digital thermometer to cook all poultry – including the turkey. It tells me when the internal temperature is reached and having the screen outside the oven makes it easy to read
    • Roasting bags – I buy a larger size than I need to make it easy. I wouldn’t use them for every roast, but when the chicken is being cut up like this they’re ideal. The oven stays clean and so does the roasting dish

    If you like this...

    ...Why don't you try:

    Homemade Mayonnaise with prawn cocktail sauce and curry mayonnaise

    Homemade Mayonnaise

    Homemade Mayonnaise is easy with a food processor or blender and some patience.
    Coronation Chicken in a gratin dish

    Coronation Chicken

    Coronation Chicken is a cold dish of chicken in a mildly spiced mayonnaise
    Roast Spatchcock Chicken in the roasting tin

    Quick roast chicken for a midweek dinner

    Spatchcock the chicken for a shorter cooking time.
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    Chicken Mayonnaise with Rice Salad

    A quick and easy way to spruce up a cold roast chicken.
    Prep Time15 mins
    Cook Time1 hr 30 mins
    Total Time1 hr 45 mins
    Course: Dinner
    Cuisine: British
    Keyword: chicken, salad
    Servings: 4 servings
    Author: [email protected] Cooks

    Ingredients

    For the Chicken Mayonnaise:

    • 1.5 kg chicken
    • 300 g mayonnaise
    • Fresh parsley to garnish

    For the Rice Salad:

    • 150 g brown rice
    • 100 g frozen peas
    • 100 g frozen sweetcorn
    • Salt
    Prevent your screen from going dark

    Equipment

    Roasting bag containing a chicken and vegetables
    Roasting bag
    Meat thermometer

    Instructions

    PREPARATION:

    • Set the oven to 220°C/200°C fan, gas mark 7/425°F
    • Put the chicken in a roasting bag and cook for about 1 hour 30 minutes,
    • You can tell it’s done when the juices run clear when pricked with a skewer OR
    • The internal temperature is at least 75°C using a meat thermometer (although I prefer to leave mine to 85°C)
    • OR Roast the chicken in your usual way
    • Allow the chicken to cool in the bag

    For the Rice Salad:

    • Cook the rice in salted water according to the packet
    • Five minutes before the end of the cooking time, add the peas and sweetcorn and bring back to the boil on HIGH. Turn back to a simmer for the remaining cooking time
    • Drain, then run cold water through the rice to cool it. Leave to drain until required
    • Refrigerate if leaving for longer than a few minutes

    For the Chicken Mayonnaise:

    • Strip the chicken meat from the bones - easiest done with your hands
    • Tear the chicken into pieces that need cutting once or twice, putting aside any very small pieces to use in sandwiches later
    • Mix the chicken in with the mayonnaise
    • Arrange in a serving dish with the Rice Salad and garnish with chopped parsley.

    Notes

    Everyday Cooks tip:

    For a quick holiday meal, buy a ready-roasted chicken.

    Reader Interactions

    Comments

    1. Janette says

      April 05, 2020 at 11:31 am

      I love the sound of this, counting calories so going to try this one, xx

      Reply
      • Susie Collings says

        April 06, 2020 at 1:01 pm

        Hi Janette. It's a very easy recipe and you can try it with a whole chicken or just some leftovers. My mum used to make it for family gatherings and it's always been a favourite of mine. Hope you like it. Cheers - Susie

        Reply

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    Hi, I'm Susie. Mostly I love cooking and baking, but combining work and home life often leaves me feeling that providing healthy, tasty food for my family is a chore. On those days I am decidedly an Everyday Cook...

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