Mojito chicken wild rice salad

Name: Mojito chicken wild rice salad
Total time: 30 min
Yield: Serves 1
Ingredients: 1 lime plus wedges to serve; a small bunch mint leaves chopped; olive oil; 1 skinless chicken breast bashed to 2cm thick; 50g wild rice mix; ½ small mango stoned and diced; 1 spring onion sliced; chopped to make 2 tbsp coriander leaves; red pepper

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Serves 1

Easy

Total time: 30 mins

+ marinating

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This recipe for mojito chicken with wild rice salad is really easy to make, low calorie and gluten-free, making it a perfect midweek meal for one

Gluten free

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Alternatives

Complete the dish

This tangy chicken and rice salad captures the flavours of a classic mojito. Also check out more of our chicken salad recipes.

Ingredients

Nutrition

1 lime

plus wedges to serve
a small bunch mint

leaves chopped
olive oil
1 skinless chicken breast

bashed to 2cm thick
50g wild rice mix
½ small mango

stoned and diced
1 spring onion

sliced
chopped to make 2 tbsp coriander leaves
red pepper

Nutrition: per serving

kcal494

low
fat6.1g

low
saturates1.2g
carbs64.9g
sugars27.6g
fibre8.5g
protein40.5g

high
salt0.2g

low

Method

step 1

Mix the lime zest and juice, half the mint, 1 tsp oil and season. Pour over the chicken and leave to marinate for 30 minutes, or overnight in the fridge.
step 2

Cook the rice in boiling salted water until tender. Drain and rinse well under cold water, and leave to cool while you cook the chicken. Heat a grill pan to hot and sear the chicken for 4 minutes on each side, until cooked through.
step 3

Toss the cooled rice with the mango, onion, coriander, and pepper. Add the remaining mint. Cut the rind and pith off the remaining lime half and cut into segments. Tip into the bowl with any lime juice on the chopping board. Season and toss everything together. Slice the chicken and serve with the wild rice salad.

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