This tangy chicken and rice salad captures the flavours of a classic mojito. Also check out more of our chicken salad recipes.


  • 1 lime, plus wedges to serve
  • a small bunch mint, leaves chopped
  • olive oil
  • 1 skinless chicken breast, bashed to 2cm thick
  • 50g wild rice mix
  • ½ small mango, stoned and diced
  • 1 spring onion, sliced
  • chopped to make 2 tbsp coriander leaves
  • red pepper


  • STEP 1

    Mix the lime zest and juice, half the mint, 1 tsp oil and season. Pour over the chicken and leave to marinate for 30 minutes, or overnight in the fridge.

  • STEP 2

    Cook the rice in boiling salted water until tender. Drain and rinse well under cold water, and leave to cool while you cook the chicken. Heat a grill pan to hot and sear the chicken for 4 minutes on each side, until cooked through.

  • STEP 3

    Toss the cooled rice with the mango, onion, coriander, and pepper. Add the remaining mint. Cut the rind and pith off the remaining lime half and cut into segments. Tip into the bowl with any lime juice on the chopping board. Season and toss everything together. Slice the chicken and serve with the wild rice salad.


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