Chilli-Lime Chicken Salad Recipe

Pack up this colourful salad and take to work for a healthy packed-lunch. Marinated chicken with a touch of chilli and nutty quinoa combine for an easy meal that will keep you going all afternoon.

Serves 4 - 5 mins to prepare and 20 mins to cook, plus marinating - 398 calories / serving

2 limes, zested and juiced
1 large red chilli, halved and thinly sliced
650g pack chicken breast portions
2 x 250g pouches microwave wholegrain rice and quinoa
50g frozen soya beans
½ tsp ground cumin
100g radishes, quartered
70g wild rocket leaves
30g pack fresh mint, leaves chopped

Shop Ingredients from Tesco Here

Mix the lime zest and juice and the chilli in a shallow dish. Season, add the chicken and toss to coat. Set aside for 10 mins to marinate. 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 and quinoa pouches to pack instructions, then mix with the soya beans, cumin, radishes, rocket leaves and most of the mint. Season to taste. Divide the salad between 4 plates. Slice the chicken breasts, place on top of the salad and scatter over the remaining mint.

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