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Griddled chicken rice salad

Name: Griddled chicken rice salad
Yield: Serves 4
Cuisine: British recipes
Ingredients: 550g portion frozen https://www.deliciousmagazine.co.uk/recipes/basic-pilaf 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

Published: 30 Jun 09
Updated: 18 Mar 24

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!

Easy
July 2009

Test kitchen approved

Serves 4
Takes 15 min to make, 15 min to cook, plus defrosting

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!

Dairy-free recipes

Nutrition: per serving

Calories: 547kcals
Fat: 18.2g (4g saturated)
Protein: 44.8g
Carbohydrates: 48.1g (6.2g sugar)
Salt: 0.7g

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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.