Step 1

For the peanut chilli salsa, place chipotle, tomato, onion, garlic, lime juice and peanuts in a food processor with 1 tsp salt flakes and whiz until smooth. Set aside.

Step 2

For the coriander and chilli rice dressing, place all ingredients with 1/4 cup (60ml) water. Bring to the boil, then remove from heat and set aside to cool.

Step 3

In a large bowl, combine the rice, cabbage, kale, coriander, carrot and smoked chicken. Add the dressing and toss well to combine.

Step 4

Transfer salad to a serving dish and spoon over the peanut chilli salsa. Sprinkle with extra peanut and drizzle with olive oil to serve.