Ingredients
Method
PICKLED ONION Combine vinegar, sugar and salt in a glass bowl. Add onion. Stir well. Cover and refrigerate for at least 1 hour.
Combine chicken and paste in a large bowl. Mix well to coat chicken.
Place rice, turmeric and 1½ cups of water in a medium saucepan. Bring to the boil. Reduce heat to low. Cover and simmer for about 12 mins, or until the liquid is absorbed. Remove from heat. Stand covered for 10 mins. Uncover. Fluff rice with a fork. Stir in chickpeas.
Set aside the dressing from the kale slaw kit. Place kale slaw and seed mix in a large bowl. Add pineapple and mint. Toss to combine.
Heat a non-stick chargrill plate or barbecue grill plate over a medium to high heat. Add chicken. Cook for 3-4 mins on each side, or until lightly charred and cooked through. Remove. Rest, loosely covered with foil, for 5 mins. Thickly slice.
To serve, drain pickled onions. Divide kale slaw mix, rice, chicken and onion among four wide, shallow bowls. Drizzle over the reserved dressing. Sprinkle with mint leaves and serve.
