Description
A vibrant and healthy meal featuring tender griddled chicken breasts served alongside a refreshing wild rice and mango salad tossed with a tangy mango vinegar dressing. This dish combines smoky grilled flavors with crisp vegetables and sweet mango for a perfect summer lunch or dinner.
Ingredients
Rice and Salad
- 80g red Camargue and wild rice
- ½ cucumber, peeled, seeded and chopped
- 1 handful radishes, quartered
- ½ red pepper, diced
- ½ very ripe mango, diced
- ½ mango, chopped
- A bunch coriander leaves, torn
- Toasted sesame seeds, to serve
Chicken
- 2 skinless chicken breasts
- 2 tsp vegetable oil
- 1 tsp dried chilli flakes
Dressing
- 2 tbsp rice vinegar
- 2 tbsp cold water (for blending dressing)
Instructions
- Cook the rice: Cook the red Camargue and wild rice in a large pan of lightly salted water for 30 minutes or until tender. Drain well and allow to cool completely.
- Make the dressing: Combine the chopped mango and rice vinegar in a food processor with 2 tablespoons of cold water. Blend until the mixture is smooth and has a drizzle-able consistency.
- Prepare the chicken: Heat a griddle pan to very hot. Place the chicken breasts between two sheets of clingfilm and gently tap with a rolling pin until evenly flattened to about 1cm thickness. Drizzle the chicken with vegetable oil, then season generously with dried chilli flakes and salt.
- Griddle the chicken: Place the chicken breasts on the hot griddle and cook for 4-5 minutes on each side, until grill marks appear and chicken is fully cooked through. Remove from the pan and let rest for 2 minutes before slicing.
- Assemble the salad: In a large bowl, combine the chopped cucumber, quartered radishes, diced red pepper, diced mango, and three-quarters of the torn coriander leaves. Toss these ingredients with half of the cooled rice and half of the mango dressing.
- Serve: Divide the rice and salad mixture between plates. Top with the remaining coriander leaves, sliced chicken breasts, and sprinkle with toasted sesame seeds. Drizzle the remaining mango dressing over the top before serving.
Notes
- Ensure the chicken is cooked through by checking that its internal temperature reaches 75°C (165°F).
- Allow the rice to cool completely before mixing with the salad to prevent it from becoming mushy.
- Use very ripe mango for the dressing to maximize sweetness and smooth blending.
- Leftover salad can be stored in an airtight container in the fridge for up to 2 days.
- Adjust chilli flakes to taste for desired spiciness.
