Chicken Mayonnaise with Rice Salad
A quick and easy way to spruce up a cold roast chicken.
Servings: 4 servings
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
Equipment
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.