Mexican Jasberry Rice Salad, Cajun Chicken, Avocado, Balsamic vinaigrette.
For the Jasberry rice-
1/2 cup rice (Cooked as per the package)
4 tbsp onion (chopped)
4 tbsp corn (steamed)
4 tbsp tomato (chopped)
4 tbsp fresh coriander (chopped)
4 tbsp fresh parsley (chopped)
3 tsp garlic (chopped)
Salt and pepper
Mix all ingredients together and set aside.
For the Cajun chicken-
2 chicken thighs
1 tbsp Cajun spice
1/2 tsp ginger garlic paste
1/4 tsp cumin
1/4 tsp chili powder
Salt and pepper
Marinate the chicken for 10 mins and pan fry/ grill for 12-14 mins on medium heat until cooked. Shred and set aside.
For the vinaigrette-
1 tbsp vinegar (I used balsamic)
3 tbsp olive oil
1 tsp oregano
Salt and crushed black pepper
Mix all the ingredients together until smooth, season and set aside.
For the top-
4 tbsp toasted nuts and seeds
fresh parsley leaves
1 lime wedge
> Transfer the rice to a plate and drizzle with a little vinaigrette.
> Place the shredded warm chicken on one side and the avocado in the center.
> Sprinkle the nuts and seeds, a little more crushed black pepper and the rest of the vinaigrette.
> Add the lime wedge and the parsley leaves here and there. Enjoy!
I am loving how light and delicious the @jasberryrice tastes. I felt like I could keep eating it without feeling stuffed😍
If you don’t have access to Jasberry rice you can use anything (brown rice, quinoa, couscous, etc) you like to make this recipe. You can sub the chicken with boiled eggs or grilled halloumi/paneer for a vegetarian option🙌🏼
Save it, Share it, Make it🙅🏻♀️
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