Chilli-lime chicken salad
Pack up this colourful salad and take to work for a healthy packed-lunch. Marinated chicken with a touch of chilli and nutty quinoa combine for an easy meal that will keep you going all afternoon.
- Mix the lime zest and juice and the chilli in a shallow dish. Season, add the chicken and toss to coat. Set aside for 10 mins to marinate. Meanwhile, preheat the grill to its highest setting and line a baking tray with foil.
- Transfer the chicken to the lined tray, pour over the marinade and grill for 8-10 mins each side or until cooked through with no pink meat remaining.
- Meanwhile, blanch the soya beans in boiling water for 6-7 mins until tender. Heat the rice and quinoa pouches to pack instructions, then mix with the soya beans, cumin, radishes, rocket leaves and most of the mint. Season to taste. Divide the salad between 4 plates. Slice the chicken breasts, place on top of the salad and scatter over the remaining mint.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
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