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• Griddled chicken with rice and mango salad

Griddled chicken with rice and mango salad

Published: March 14, 2018 at 5:00 PM

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Serves 2

Easy

Total time: 35 mins

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Check out this easy griddled chicken breast with sweet-juicy mango dressing and wild rice. This simple salad recipe is low in calories and ready in just 35 minutes

Gluten free

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Try this chicken, mango and rice salad, then check our more chicken salad recipes such as our chicken pasta salad and roast chicken salad.

*This recipe is gluten-free according to industry standards

Ingredients

Nutrition

• 80g red camargue and wild rice

• 2 skinless chicken breasts

• 2 tsp vegetable oil

• 1 tsp dried chilli flakes

• ½ cucumber

  peeled, seeded and chopped

• a handful radishes

  quartered

• ½ red pepper

  diced

• ½ very ripe mango

  diced

• a bunch coriander

  leaves torn

• toasted sesame seeds

  to serve

DRESSING

• ½ mango

  chopped

• 2 tbsp rice vinegar

Nutrition: per serving

• kcal430

  low

• fat7.1g

• saturates1g

• carbs46.6g

• sugars14.7g

• fibre5.2g

• protein42.2g

  high

• salt0.3g

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Method

• step 1

  Cook the rice in a large pan of lightly salted water for 30 minutes or until tender. Drain well and cool.

• step 2

  To make the dressing, put the mango and rice vinegar into a food processor with 2 tbsp of cold water, and whizz until smooth. It should be a drizzle-able consistency.

• step 3

  Heat a griddle pan to very hot. Put the chicken breasts between two pieces of clingfilm and use a rolling pin to gently tap to an even 1cm thickness. Drizzle with vegetable oil and season generously.

• step 4

  Griddle the chicken for 4-5 minutes per side until grill-marked and cooked through. Put onto a plate to rest for 2 minutes, then slice.

• step 5

  Put the cucumber, radishes, red pepper, mango and ¾ of the coriander into a bowl, and toss with ½ of the dressing and the cool rice. Pile onto plates, and top with the remaining coriander, chicken and sesame seeds, and drizzle with the remaining dressing.

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