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Coconut Milk Rice Salad with Pomegranate, Peas, Beans, Raspberry, Lime and Orange
A summery salad full of exotic flavors: fragrant Thai jasmine rice cooked in coconut milk, ginger and lemongrass marinated chicken, crunchy vegetables, tangy fruits and a creamy lime dressing. Perfect for a light lunch or a summer dinner.
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Critical Success Points
- • Marinate the chicken for at least 30 minutes so it absorbs the flavors.
- • Do not overcook the chicken so it stays tender and juicy.
- • Rinse the rice several times to achieve a light texture.
Safety Warnings
- • Handle raw chicken with separate utensils to avoid cross‑contamination.
- • Be careful with hot oil when cooking the chicken.
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