Rice-salad-with-griddled-chicken

Rice salad with griddled chicken

Try with grilled halloumi for a meat-free version

By , 11 July 2017

(27 votes)

Rice salad with griddled chicken

  • 25 Mins

  • Serves: 4

Nutritional Info
Each 371g serving contains

  • Energy

    1614KJ

    386KCAL

    19%

  • Fat

    5.2g

    low

    7%

  • Saturates

    0.7g

    low

    4%

  • Sugars

    5.9g

    low

    7%

  • Salt

    0.22g

    low

    4%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 435kJ/104kcal.
Ingredients
  • 500g Butcher’s Selection Chicken Breast Mini Fillets
  • 1tbsp Melis Pomegranate Sauce
  • 1tsp sesame seeds
  • 2tsp rapeseed oil
  • 3 Little Gem lettuces, cut into quarters
  • 200g Asda Easy Cook Long Grain Brown Rice
  • 80g Grower’s Selection Pomegranate Seeds
  • 3 spring onions, finely sliced
  • 2tbsp torn flat-leaf parsley
  • 2tbsp Asda Greek-Style Fat-Free Natural Yogurt
  • Juice and zest ½ lemon
Method

  • Combine the chicken with the pomegranate sauce, sesame seeds and 1tsp of the rapeseed oil. Chill in the fridge.

  • Rub the remaining oil over the lettuce and sear in a nonstick griddle or frying pan on a high heat until lightly charred. Set aside. Add the chicken to the griddle or frying pan. Cook for 10-12 mins until browned and cooked through.

  • Meanwhile, cook the rice according to the pack instructions. Stir through the pomegranate seeds, spring onions and parsley.

  • Mix the yogurt with the lemon juice and zest. Serve the rice with the chicken, lettuce and yogurt sauce.