Griddled chicken rice salad
- Portion size: Serves 4
- Takes 15 min to make, 15 min to cook, plus defrosting
- Difficulty: easy
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!
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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
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Method
- Tip the rice into a large serving bowl and allow it to come up to room temperature, forking through to separate the rice grains.
- 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.
- 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.
Nutrition
- 547kcals Calories
- 18.2g (4g saturated) Fat
- 44.8g Protein
- 48.1g (6.2g sugar) Carbs
- 0.7g Salt
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