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Chilli-lime chicken salad  recipe

Chilli-lime chicken salad recipe

75 ratings

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. See method

  • Serves 4
  • 5 mins to prepare and 20 mins to cook, plus marinating
  • 398 calories / serving
  • Healthy
  • Gluten-free
  • Dairy-free


  • 2 limes, zested and juiced
  • 1 large red chilli, halved and thinly sliced
  • 650g pack chicken breast portions
  • 2 x 250g pouches microwave wholegrain rice and quinoa
  • 50g frozen soya beans
  • ½ tsp ground cumin
  • 100g radishes, quartered
  • 70g wild rocket leaves
  • 30g pack fresh mint, leaves chopped
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    6g 9%
  • Saturates

    2g 10%
  • Sugars

    1g 1%
  • Salt

    0.8g 14%

of the reference intake
Carbohydrate 35.6g Protein 44.1g Fibre 11g


  1. 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.
  2. 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.
  3. 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.

See more Chicken salad recipes

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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