Chicken Salad with Chilli and Lime
Chicken Salad with Chilli and Lime



  • 2 limes, zest and juice
  • 1 red chilli, thinly sliced
  • 650g chicken breast fillets
  • 50g soya beans
  • ½ tsp ground cumin
  • 100g radishes, quartered
  • 70g peppery salad leaves
  • 30g mint leaves, chopped
  • 500g cooked brown rice or quinoa
  • Mix the lime zest, juice and chilli in a dish and add the seasoned chicken fillets to coat. Leave for 15 mins to marinate, then transfer to a baking tray, pour over the marinade and grill under a high heat for 10 mins on each side or until cooked through.
  • Meanwhile, boil the soya beans for 5 mins, then drain and mix with the rice, cumin, radishes, salad leaves and most of the mint. Season well, then divide the rice salad between plates and serve with the sliced chicken breast fillets on top. Scatter with the remaining mint and enjoy!
20 mins
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box