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Grilled chicken, macadamia and rice salad with sweet chilli dressing

  • 0:30 Cook
  • 4 Servings


  • 400g pineapple, peeled, cut into 1cm thick slices
  • 1 lime, rind finely grated, juiced
  • 1 long fresh red chilli, finely chopped
  • 1 tbs honey
  • 100g toasted macadamia, chopped
  • 2 1/2 tbs light extra virgin olive oil
  • 8 chicken thigh fillets, trimmed
  • 250g pkt microwave brown rice, cooked
  • 150g green beans, thinly sliced diagonally, blanched
  • 1/2 cup chopped fresh mint leaves
  • 2 green shallots, thinly sliced
  • Baby herbs, to serve


  • 1
    Preheat a barbecue or chargrill on medium-high. Spray pineapple with olive oil. Season. Cook, turning, for 2-3 minutes or until charred and caramelised. Coarsely chop.
  • 2
    To make the dressing, combine lime rind and juice, chilli, honey, half the macadamia and 2 tbs of the oil in a small bowl and season. Whisk to combine. Reserve 1 tbs of the dressing and set aside.
  • 3
    Drizzle chicken with remaining oil. Season. Chargrill, turning, for 8 minutes or until chicken is cooked through. Brush with dressing. Cook for a further 2 minutes or until lightly charred. Rest for 3 minutes. Slice chicken.
  • 4
    Combine rice, pineapple, beans, mint, shallot and remaining macadamia in a bowl. Season. Toss to combine. Divide among plates. Top with chicken and herbs. Spoon over reserved dressing.

Source: taste.com.au


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