Griddled chicken with rice and mango salad
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 80g red camargue and wild rice
- 2 skinless chicken breasts
- 2 tsp vegetable oil
- 1 tsp dried chilli flakes
- ½ cucumberpeeled, seeded and chopped
- a handful radishesquartered
- ½ red pepperdiced
- ½ very ripe mangodiced
- a bunch corianderleaves torn
- toasted sesame seedsto serve
DRESSING
- ½ mangochopped
- 2 tbsp rice vinegar
Nutrition: per serving
- kcal430low
- fat7.1g
- saturates1g
- carbs46.6g
- sugars14.7g
- fibre5.2g
- protein42.2ghigh
- salt0.3g
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.
