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Charred chicken & rice salad

A sharing plate of charred chicken & rice salad

Charred chicken & rice salad

Name: Charred chicken & rice salad
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 100g Greek-style yogurt; 1 lemon zested and juiced; 3 garlic cloves crushed; 2 tbsp olive oil; 2 tsp dried oregano; 2 tsp ground cumin; 1 tsp paprika; 6 boneless, skinless chicken thighs cut into bite-sized pieces; 350g cabbage & corn slaw (see recipe below); 600g brown butter pilaf (see recipe below); 100ml tahini dressing (see recipe below); 50g harissa sticky onions (see recipe below); 4 tbsp seedy gremolata (see recipe below)

Ailsa Burt

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Serves 4

Easy

Prep: 5 mins

Cook: 15 mins

plus 1 hr marinating

A star rating of 3.8 out of 5.8 ratingsRate

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Make this rice salad with our accompanying recipes for brown butter pilaf, harissa sticky onions, seedy gremolata, tahini dressing, and cabbage & corn slaw

High-fibre

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App onlySeedy gremolata. This is a premium piece of content available to subscribed users.

A star rating of 4.5 out of 5.2 ratings

App onlyBrown butter pilaf. This is a premium piece of content available to subscribed users.

A star rating of 0 out of 5.0 ratings

App onlyHarissa sticky onions. This is a premium piece of content available to subscribed users.

A star rating of 5 out of 5.3 ratings

Ingredients

Nutrition

Units:

MetricUS

100g Greek-style yogurt
1 lemon

zested and juiced
3 garlic cloves

crushed
2 tbsp olive oil
2 tsp dried oregano
2 tsp ground cumin
1 tsp paprika
6 boneless, skinless chicken thighs

cut into bite-sized pieces
350g cabbage & corn slaw

(see recipe below)
600g brown butter pilaf

(see recipe below)
100ml tahini dressing

(see recipe below)
50g harissa sticky onions

(see recipe below)
4 tbsp seedy gremolata

(see recipe below)

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Nutrition: Per serving

kcal686
fat35g
saturates10g
carbs61g
sugars10g
fibre6g

high
protein27g
salt1.3g

Method

step 1

Combine the yogurt, lemon zest and juice, the garlic, olive oil, dried oregano, cumin and paprika, and season well. Mix in the chicken thighs and leave to marinate for at least 1 hr or overnight.
step 2

When ready to cook, heat the grill to high. Thread the chicken onto metal skewers, shaking off any excess marinade, and arrange on a baking tray. Grill for 12-15 mins, turning often until charred slightly and cooked through.
step 3

Meanwhile, combine the slaw, pilaf, dressing and onions in a large bowl, then divide between plates. Remove the chicken from the skewers, then scatter over the salad. Top with the gremolata.

Recipe from Good Food magazine, July 2025

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A star rating of 3.8 out of 5.8 ratings

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