8 marinated chicken kebabs
450 g packet microwave rice
1 Lebanese cucumber, halved lengthways, diagonally sliced
150 g snow peas, trimmed, diagonally halved
3 green spring onions, diagonally sliced
2 medium carrots, peeled, thinly shredded
1 cup fresh coriander
1 large avocado, chopped
- Heat an oiled, large, chargrill or barbecue hot plate over a medium heat. Add kebabs. Cook for about 10 minutes, turning occasionally, or until cooked through. Remove.
- Meanwhile, heat rice according to packet directions. Place in a bowl to cool slightly.
- Remove chicken from skewers. Add to the rice with the cucumber, snow peas, onions, carrots and coriander. Toss to combine.
- Transfer salad to a serving bowl. Top with avocado. Drizzle with dressing.