Try this chicken, mango and rice salad, then check our more chicken salad recipes such as our chicken pasta salad and roast chicken salad.

*This recipe is gluten-free according to industry standards


  • 80g red camargue and wild rice
  • 2 skinless chicken breasts
  • 2 tsp vegetable oil
  • 1 tsp dried chilli flakes
  • ½ cucumber, peeled, seeded and chopped
  • a handful radishes, quartered
  • ½ red pepper, diced
  • ½ very ripe mango, diced
  • a bunch coriander, leaves torn
  • toasted sesame seeds, to serve


  • ½ mango, chopped
  • 2 tbsp rice vinegar


  • 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.

Try more of our exciting chicken recipes...

Butterflied ras el hanout chicken breast with chopped salad

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