Devilled Chicken with Basmati Rice and Nashi Salad

Steps

1. Combine rice, water and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. In a large bowl, place egg, mustard, spice mix and salt. Mix well to combine. Pat chicken dry on paper towels and cut into 5cm pieces. Toss through mustard mixture to coat. Set aside to marinate for at least 5 minutes.
3. While chicken marinates, cut cucumber in half and finely slice; quarter pear and thinly slice; thinly slice capsicum; finely shred lettuce and set aside in a large bowl.
4. Place panko breadcrumbs into a medium bowl and toss chicken through the breadcrumbs, one at a time, shaking off excess as you go. Set aside.
5. Heat a drizzle of oil in a large fry-pan on medium heat and cook chicken in batches, for 2-3 minutes each side, until golden and cooked through. Set aside on paper towels and season. Toss all salad veggies together with mayonnaise and lemon juice and season to taste.
6. To serve, spoon ¾ cup cooked basmati rice in each bowl, top with devilled chicken and nashi salad.