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BBQ chicken with cold rice salad in salad-tacos

Serves: 4 people
Time: 40 min

Ingredients:
350 g of chicken fillet
1 bottle of Nicolas Vahé Barbecue sauce / soya & sesame
1 tbsp. Nicolas Vahé Ketchup / San Marzano tomatoes
Nicolas Vahé Salt & Pepper / Everyday mix
3 dl rice, cooled
200 g of edamame beans
100 g kale, cut
¼ bottle of Nicolas Vahé Dressing / basil
8 pcs. iceberg lettuce leaves
2 tbsp. Nicolas Vahé Salad topping / mixed seeds
3 pieces of spring onions, in thin slices
1 handful of wood-sorrel

Preparation
Preheat the oven to 180 °.

Cut the chicken fillets into smaller pieces and place them in an ovenproof dish and pour barbecue sauce and ketchup over it. Mix it well. Bake for about 20-25 min.

Mix rice, edamame beans, kale and dressing in a bowl.

Put a good spoonful of rice salad in an iceberg lettuce leaf and top it with barbecue chicken.
Decorate with spring onions, lettuce topping and wood-sorrel.

Barbecue Sauce, Soy & Sesame, 25 cl.

Barbecue Sauce, Soy & Sesame

Ketchup, San Marzano Tomatoes, 500 ml.

Ketchup, San Marzano Tomatoes

Dressing, Basil, 25 cl.

Dressing, Basil

Salad Topping - Mixed Seeds, 170 g.

Salad Topping – Mixed Seeds

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