Chicken and Mango Salad Dressing Recipe with Rice

Griddled chicken with red rice salad and mango dressing

  • serves 2
  • Easy

Check out this easy griddled chicken breast with sweet-juicy mango dressing and wild rice. This simple salad recipe is low in calories and ready in just 35 minutes

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*This recipe is gluten-free according to industry standards

Ingredients

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

DRESSING

  • mango ½, chopped
  • rice vinegar 2 tbsp

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.

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Nutritional Information

  • Kcals 430
  • Fat 7.1g
  • Saturates 1g
  • Carbs 46.6g
  • Sugars 14.7g
  • Fibre 5.2g
  • Protein 42.2g
  • Salt 0.3g
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