1 x store-bought cooked whole barbecue chicken
1 cup cooked long-grain white rice
1 Tbsp balsamic vinegar
1 Tbsp extra virgin olive oil
1 Tbsp finely chopped flat-leaf parsley leaves
1 cup sweetcorn
½ red capsicum, thinly sliced
2 cups baby spinach leaves
3 green shallots, thinly sliced
100 g diced feta
½ cup roughly chopped roasted natural almonds
1 avocado, diced, to serve
⅓ cup store-bought balsamic beetroot relish, to serve
- Remove meat from cooked barbecue chicken, discarding skin and carcass. Coarsely chop meat and set aside.
- In a large bowl, toss cooked rice with balsamic vinegar, then add olive oil, chopped parsley, sweetcorn kernals, sliced capsicum, spinach leaves, shallot, diced feta and roasted natural almond. Toss well to combine.
- Divide rice mixture among serving bowls, then top with chopped chicken, diced avocado and balsamic beetroot relish to serve.