MyDish / Salads
Chicken and Kimchi Rice Salad with Feta and Avocado
A refreshing and nutritious warm-cold salad combining grilled chicken, tangy kimchi, creamy feta and mascarpone, fresh avocado, and a mix of vegetables atop fluffy rice for balanced flavors and textures.
- Cooking time
- 45 minutes
- Servings
- 4
- Calories
- 520 kcal
- Category
- Salads
Ingredients
- 300 grams chicken breast
- 200 grams rice
- 100 grams kimchi
- 80 grams feta cheese
- 1 piece avocado
- 100 grams corn kernels
- 2 pieces tomato
- 1 piece red bell pepper
- 100 grams cabbage
- 50 grams mascarpone
- 1 piece chili pepper
- 150 grams potato
Cooking instructions
- Prepare ingredients — Cook the rice according to package instructions and let it cool slightly. Peel and dice the potato, then boil until tender, about 10 minutes, and drain.
- Cook chicken and vegetables — Grill or pan-sear chicken breasts seasoned with salt and pepper until cooked through, about 6-7 minutes per side. Dice the cooked chicken. Dice tomatoes, red bell pepper, and shred the cabbage thinly. Slice the chili pepper finely.
- Combine base ingredients — In a large bowl, mix the warm rice with diced potatoes, corn kernels, shredded cabbage, diced tomato, and red bell pepper.
- Add proteins and toppings — Fold in the grilled chicken pieces, chopped kimchi, and crumbled feta cheese.
- Prepare dressing — In a small bowl, blend mascarpone cheese with a spoonful of kimchi juice or a bit of lime juice and a pinch of salt to create a creamy dressing.
- Assemble salad — Drizzle the mascarpone dressing over the salad and toss gently to combine. Cut the avocado into cubes and fold in carefully to avoid mashing.
- Serve — Serve the salad slightly warm or at room temperature, garnished with sliced chili for a hint of heat.