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Serve immediately while chicken is hot and salad is fresh.
Store leftovers in airtight containers for up to 2 days (salad and rice separately).
Reheat chicken and rice gently; serve salad cold.
Variations
Swap chicken for grilled tofu or halloumi for a vegetarian version.
Add avocado slices or olives to the salad.
Use quinoa instead of rice for a lower-carb option.
FAQ
Can I bake the chicken instead of grilling?
Yes! Bake at 400°F (200°C) for 20–25 minutes or until fully cooked.
Is this meal meal-prep friendly?
Absolutely! Just store components separately and assemble when ready to eat.
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