2 tablespoons of olive oil 1 teaspoon of butter 1 single Chicken Breast – cut into strips 2 x short cut bacon pieces - diced 2 free range eggs - boiled 1 baby Cos lettuce – washed & sliced 2 Tablespoons of Norganic golden soya mayonnaise
2 Tablespoons of water
1.Cook rice and rinse. Drain off excess water and place in a sealed container in the fridge for 1 hour. (Please note the rice will become cold and sticky, this is the consistency we are looking for.)
2.Boil the eggs for 10 minutes. Cool, peel and cut into quarters.
3.Prepare lettuce by washing and cutting into strips. Place lettuce in the fridge.
4.Melt 1 teaspoon of butter in a fry pan on medium heat and cook bacon until slightly crispy and brown. Use paper towel to drain the fat from the bacon.
5.Take the rice out of the fridge and use it to coat the chicken like you would with breadcrumbs. Press the chicken strips on both sides to ensure rice sticks as a coating.
6.Place 2 tablespoons of olive oil in a fry pan and heat to a medium temperature.
7. Cook chicken strips on both sides until slightly brown. Place paper towel on a plate and put chicken strips on after cooked to drain the olive oil.
8.Mix 2 tablespoons of water with 2 tablespoons of Norganic golden soya mayonnaise to create a thinner consistency to drip over your freedom chicken and rice salad.
9.Arrange strips of lettuce on a plate, add eggs, chicken then sprinkle bacon pieces over the top.
10. Drip the mayonnaise over the salad with a spoon for desired amount and taste. Enjoy!
This mayonaise is delicious and packed full of natural ingredients!