Griddled chicken with rice and mango salad
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 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
DRESSING
- ½ mango, chopped
- 2 tbsp rice vinegar
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.
