I like this recipe because it’s quick to prepare but feels vibrant and special. Using a hot roast chicken makes it extra convenient, while the black rice gives the salad a beautiful texture and a hint of earthiness. The tangy dressing ties everything together perfectly, making it a great option for busy weeknights or effortless summer entertaining.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 x 250g pkts Coles Microwavable Black Rice 150g snow peas, trimmed 150g sugar snap peas, trimmed 1/2 red onion, thinly sliced 1 red capsicum, seeded, thinly sliced 1 Coles Portuguese Hot Roast Chicken 1/4 cup (60ml) lemon juice 2 tbsp olive oil 1 garlic clove, crushed 1 tsp smoked paprika Coriander leaves, to serve
Directions
First, I heat the microwavable black rice according to the packet directions, then set it aside to cool slightly.
While the rice is heating, I bring a saucepan of water to the boil and add the snow peas and sugar snap peas. I cook them for 2–3 minutes until they’re bright green and just tender, then drain and refresh them under cold water to keep their color and crunch. I halve them once cooled.
Next, I combine the cooked rice, snow peas, sugar snap peas, sliced red onion, and capsicum in a large bowl. I season it lightly with salt and pepper, then transfer the mixture to a serving platter.
I cut the Portuguese roast chicken into portions and arrange it over the rice salad.
In a small bowl, I whisk together the lemon juice, olive oil, crushed garlic, and smoked paprika until well combined. I drizzle this dressing evenly over the chicken and salad.
Finally, I scatter fresh coriander leaves on top before serving.
Servings and Timing
This recipe serves 4 people and takes about 15 minutes to make from start to finish.
Variations
I sometimes use regular roasted chicken or leftover grilled chicken instead of Portuguese-style for a milder flavor. For extra vegetables, I like adding baby spinach, cherry tomatoes, or avocado. If I want to make it heartier, I mix in some chickpeas or roasted sweet potato. For a little spice, I add a pinch of chilli flakes or a drizzle of peri-peri sauce.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 2 days. The salad is best served cold or at room temperature, so I don’t usually reheat it. If I want to serve it warm, I reheat the rice and chicken separately before assembling.
FAQs
Can I use regular rice instead of black rice?
Yes, I can use brown or basmati rice if I prefer. Black rice just adds extra color and a nutty flavor.
Can I make this salad vegetarian?
Absolutely. I replace the chicken with grilled tofu or roasted chickpeas.
Can I prepare it ahead of time?
Yes, I make the rice and vegetables in advance and add the chicken and dressing just before serving.
Can I use another dressing?
I sometimes use a honey mustard or tahini dressing for a different twist.
What can I serve it with?
It’s great on its own, but I also like serving it with crusty bread or a side of roasted vegetables.
Can I use leftover roast chicken?
Yes, leftover chicken works perfectly and makes this dish even quicker to prepare.
How do I keep the vegetables crisp?
I cool them immediately under cold water after blanching and dry them well before mixing.
Can I use frozen peas instead?
I prefer fresh for the best texture, but frozen peas can be used in a pinch—just cook them briefly.
Can I add cheese?
Yes, crumbled feta or goat cheese adds a creamy, salty touch.
How spicy is Portuguese chicken?
It’s mildly spicy with smoky, garlicky flavors. If I want less heat, I remove the skin before serving.
Conclusion
I find this Portuguese Chicken with Black Rice Salad to be the perfect quick, healthy meal that doesn’t compromise on flavor. The combination of zesty lemon dressing, tender chicken, and vibrant vegetables makes it refreshing yet satisfying. Whether I’m throwing together a weeknight dinner or packing lunch for the next day, this salad always feels fresh, colorful, and full of life.
This Portuguese Chicken with Black Rice Salad is a quick, fresh, and vibrant meal featuring smoky Portuguese roast chicken, nutty black rice, and crisp vegetables, all tossed in a zesty lemon and smoked paprika dressing. It’s a healthy, colorful dish perfect for weeknights or easy entertaining.
Ingredients
2 x 250 g packets Microwavable Black Rice
150 g Snow peas, trimmed
150 g Sugar snap peas, trimmed
½ Red onion, thinly sliced
1 Red capsicum, seeded and thinly sliced
1 Portuguese Hot Roast Chicken
¼ cup (60 ml) Lemon juice
2 tbsp Olive oil
1 Garlic clove, crushed
1 tsp Smoked paprika
Coriander leaves, to serve
Instructions
Heat the microwavable black rice according to packet directions, then set aside to cool slightly.
Bring a saucepan of water to the boil and add the snow peas and sugar snap peas. Cook for 2–3 minutes until bright green and tender, then drain and refresh under cold water. Halve once cooled.
In a large bowl, combine the cooked rice, snow peas, sugar snap peas, red onion, and capsicum. Season with salt and pepper and transfer to a serving platter.
Cut the Portuguese roast chicken into portions and arrange over the rice salad.
Whisk together the lemon juice, olive oil, garlic, and smoked paprika in a small bowl. Drizzle the dressing evenly over the chicken and salad.
Scatter with coriander leaves and serve immediately.
Notes
Use regular roast or leftover chicken for a milder flavor.
Add baby spinach, avocado, or cherry tomatoes for extra color and nutrition.
Mix in chickpeas or roasted sweet potato for a heartier salad.
Add a pinch of chilli flakes or peri-peri sauce for a spicier kick.
Crumbled feta or goat cheese makes a creamy, salty addition.
