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Chilli-lime chicken salad recipe

78 ratings

Grain bowls are a lunchtime staple – the more colourful the better! This recipe uses microwavable rice and frozen edamame to make it extra easy. See method

Serves 4
Takes 25 mins, plus marinating
476 calories / serving
Healthy
Gluten-free
Dairy-free

Ingredients

3 limes, 2 zested and juiced, 1 cut into wedges
1 large red chilli, halved and thinly sliced
650g pack chicken breast portions
150g frozen soya beans
2 x 250g pouches microwave wholegrain basmati and quinoa rice
2 tbsp extra virgin olive oil
½ tsp ground cumin
100g radishes, quartered
60g pack wild rocket
30g pack fresh mint, leaves chopped

If you don't have any limes, try a lemon instead

Each serving contains

Energy
2000kj
476kcal 24%
Fat
14g 20%
Saturates
3g 15%
Sugars
2g 3%
Salt
0.9g 15%

of the reference intake
Carbohydrate 34g Protein 46.1g Fibre 7.3g

Method

Mix the lime zest and juice and chilli in a shallow dish. Season, add the chicken and turn to coat; leave to marinate for 10 mins. 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 pouches to pack instructions, then add to a large bowl and leave to cool for a few mins. Add the soya beans, oil, cumin, radishes, rocket leaves and most of the mint. Season to taste, then divide the salad among the plates. Slice the chicken breasts and arrange on top of the salad, spooning over any cooking juices and chillies from the tray. Scatter with the remaining mint and serve with lime wedges for squeezing over.

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.