A rice salad is the perfect dish for summer, and with ready-cooked rice, it needs little cooking. Simply defrost the basic pilaf and add barbecued chicken and flavours – easy!
Ingredients
- 550g portion frozen basic pilaf recipe, defrosted
- 4 free-range chicken breasts, skin on
- 4 tbsp olive oil
- Grated zest and juice of 1 large lemon
- Bunch of spring onions, finely sliced
- 1 red chilli, deseeded and finely diced
- Bunch of fresh coriander, chopped
- Bunch of fresh mint, chopped
- Handful rocket leaves, roughly chopped
- ½ cucumber, deseeded and finely sliced
- 250g punnet cherry tomatoes, roughly chopped
Method
- 1. Tip the rice into a large serving bowl and allow it to come up to room temperature, forking through to separate the rice grains.
- 2. Heat a griddle pan until hot (or light/preheat the barbecue). Place the chicken breasts between sheets of cling film and gently flatten with a rolling pin until about 1cm thick. Brush with 1 tbsp of the olive oil and cook on the griddle pan or barbecue for 3 minutes each side or until golden and cooked through. (You may need to do this in 2 batches if using a griddle pan.) Remove the chicken to a plate. Immediately squeeze over half the lemon juice and sprinkle with sea salt and freshly ground black pepper.
- 3. Slice the chicken and toss with the rice and the remaining ingredients, along with the remaining olive oil and lemon juice. Season well to taste.
Nutritional info
Per serving: 547kcals, 18.2g fat (4g saturated), 44.8g protein, 48.1g carbs, 6.2g sugar, 0.7g salt