Cheesy Pulled Chicken Burger Bowls

a) While the rice cooks, heat a large saucepan with a tight-fitting lid on medium-high heat. Add the chicken along with the juices from the packet.

b) Simmer on low with the lid on until tender enough to shred with a fork, 10-15 mins. IMPORTANT: Ensure the chicken is piping hot throughout.

a) Meanwhile, trim the baby gem, halve lengthways, then thinly slice.

b) Cut the tomato into 1cm chunks.

c) Grate the cheese.

a) In a medium bowl, combine the red wine vinegar and olive oil for the dressing (see pantry for amount). Season with salt and pepper.

b) Mix in the tomato chunks. Set aside.

a) Once tender, remove the lid from the pan and shred the chicken.

b) Stir through the hot sauce, tomato ketchup and butter (see pantry for both amounts). Season with salt and pepper, then remove from the heat. 

c) When everything's ready, toss the lettuce with the tomato chunks and dressing until evenly coated.