Griddled chicken rice salad

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.