Roast Chicken and 3-Rice Salad

Name: Roast Chicken and 3-Rice Salad
Ingredients: 1 organic or free-range chicken, weighing about 3 1/4 pounds (or about 1 1/2 pounds boneless, skinless chicken meat, and about 4 1/2 cups cooked and shredded); 4 1/2 tablespoons olive oil; 1 heaping cup basmati rice; 1/3 cup wild rice; 1/3 scant cup brown rice; 1 medium yellow onion, thinly sliced; 6 green onions, thinly sliced; 4 mild red chiles, seeded and cut into thin strips; 3 cups cilantro, chopped; 4 tablespoons mint leaves, chopped; 20 shiso leaves, shredded (or arugula); Salt and freshly ground black pepper; 4 tablespoons plus 1 teaspoon lemon juice; 2 tablespoons sesame oil; 2 tablespoons Thai fish sauce; 2 tablespoons plus 1 teaspoon olive oil

Roast Chicken and 3-Rice Salad was pinched from <a href="https://www.thekitchn.com/recipe-yotam-ottolenghis-roast-chicken-and-3-rice-salad-recipes-from-the-kitchn-217977" target="_blank" rel="noopener">www.thekitchn.com.</a>

INGREDIENTS

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1 organic or free-range chicken, weighing about 3 1/4 pounds (or about 1 1/2 pounds boneless, skinless chicken meat, and about 4 1/2 cups cooked and shredded)

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4 1/2 tablespoons olive oil

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1 heaping cup basmati rice

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1/3 cup wild rice

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1/3 scant cup brown rice

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1 medium yellow onion, thinly sliced

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6 green onions, thinly sliced

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4 mild red chiles, seeded and cut into thin strips

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3 cups cilantro, chopped

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4 tablespoons mint leaves, chopped

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20 shiso leaves, shredded (or arugula)

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Salt and freshly ground black pepper

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4 tablespoons plus 1 teaspoon lemon juice

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2 tablespoons sesame oil

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2 tablespoons Thai fish sauce

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2 tablespoons plus 1 teaspoon olive oil

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