Ottolenghi’s Roast Chicken and 3-Rice Salad – an Ageless Diet™ Recipe

Inspired Yotam Ottolenghi’s recipe for a roast chicken salad with 3 rices and a bright, savory vinaigrette. This dish is one to add to your weekly repertoire. 

Roast Chicken with 3-Rice Salad
Serves 8
There's a lot of beautiful, bright green herbs going on in this dish, which means it's an anti-inflammatory powerhouse. But nevermind that, it tastes delicious!
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Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
  1. 1 organic or free-range roast chicken, weighing about 3 1/4 pounds, roasted (if buying a roasted chicken from the store, you'll need about 4 1/2 cups cooked and shredded)
  2. 4 1/2 tablespoons olive oil
  3. 1/3 cup black or forbidden rice
  4. 1/3 cup wild rice
  5. 1 cup brown basmati rice
  6. 1 medium yellow onion, thinly sliced
  7. 6 scallions, the white and green parts, thinly sliced
  8. 4 mild red chiles, seeded and cut into thin strips
  9. 3 cups cilantro, chopped
  10. 4 tablespoons mint leaves, chopped
  11. 3 tablespoons basil leaves, torn
  12. 1/4 cup shaved or grated carrot
  13. 2 cups or 20 leaves of wild arugula, torn
  14. Sea salt and freshly ground black pepper, to taste
For the dressing
  1. 1/2 cup fresh lemon and lime juice (about 2 limes, 1 lemon juiced)
  2. 2 tablespoons toasted sesame oil
  3. 3 tablespoons Thai fish sauce
  4. 3 tablespoons olive oil
  1. Preheat the oven to 425°F. Rub the chicken with a scant 3 tablespoons of the olive oil and season liberally with salt and pepper. Place in a roasting pan and put in the oven for 10 minutes. Lower the temperature to 375°F and continue to roast for 50 to 60 minutes, basting with the juices occasionally, until the chicken is thoroughly cooked. Remove from the oven and leave to cool to room temperature. Reserve the cooking juices.
  2. While the chicken is roasting, cook the rice. Place the basmati brown rice and wild rice in 2 2/3 cups of water with a pinch of salt. Bring to a boil, then lower the heat to minimum, cover, and simmer for 40-50 minutes. Remove from the heat and leave, covered.
  3. Place 1/3 cup black or forbidden rice in another saucepan with 1 cup of water. Bring to a boil and simmer uncovered, for 20-30 minutes, until the rice is tender but still retains a little firmness. Remove from heat and leave covered.
  4. Carve the meat from the chicken or simply tear it off in largish chunks. Put it in a bowl large enough to hold the whole salad.
  5. To make the dressing, in a separate bowl, whisk all the dressing ingredients together with the cooking juices from the chicken. Pour the dressing over the chicken and set aside.
  6. Heat the remaining 1 1/2 tablespoons olive oil in a pan, add the onion and a pinch of salt, and fry over medium heat until golden. Remove from the heat and leave to cool.
  7. Add the 3 rices, fried onion and green onions, chiles, and chopped herbs to the chicken. Mix well, then taste and adjust the seasoning.
  8. On a serving platter spread the arugula leaves, making a bed for the salad, season with a little salt and pepper. Spread the chicken/herb/rice mixture over the arugula, scatter the grated or shaved carrot on top and serve.
  1. If it's Sunday, and I'm roasting a chicken, then I reserve half (or more) for this salad. If it's a weeknight, I'll buy an organic roast chicken from the store. And, if it's weeknight, I make the salad in stages. The rice, I'll cook earlier in the week and store separately. The rest, I'll do the night of, shred the chicken, make the dressing, chop the veggies.
Adapted from Yotam Ottolenghi
Adapted from Yotam Ottolenghi

Filed Under: Ageless Diet™BlogsRecipes


About the Author: Tania Van Pelt is the creator of Happiness Series. She is a writer and content creator, working in film, tv, and online. She wrote the popular lifestyle book "Ageless Diet," published in late 2015. And she is currently working on her next book. She also developed a sitcom pilot set in the restaurant business called "Employees Only TV" and is developing another web series comedy about Denver.

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