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Chilli chicken and cashew rice salad

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  • Low fat per serve
  • No added sugar
  • Egg free
  • Dairy free

With a BBQ chicken and store bought slaw, you can pull together this tasty meal in just 10 minutes.

  • Serves4
  • Cook time5 minutes
  • Prep time5 minutes
Chilli Chicken and Cashew Rice Salad on a plate, with a side bowl of chilli sauce


  • 450g pkt microwavable white rice or leftover cooked rice
  • 2 x 200g pkts Coles Beetroot Slaw, coleslaw or shredded cabbage
  • 2 cups (380g) shredded Coles Hot Roast Chicken, pork, beef or lamb
  • 1/2 cup (75g) roasted salted cashews or nuts of choice, coarsely chopped
  • 1/3 cup (80ml) Praise Deli Style Lime & Chilli Olive Oil Vinaigrette or salad dressing of choice or homemade dressing

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat the rice in the microwave following packet directions, or use four hundred and fifty grams of leftover cooked rice.  Transfer to a large bowl. Stir in the beetroot slaw, coleslaw or shredded cabbage, the roast meat and the nuts.

  2. Step 2

    Drizzle dressing over the meat mixture. Toss to combine. Season. 

  3. Step 3

    Divide the mixture evenly among serving plates. Sprinkle with the remaining nuts.