Light and fresh, this chicken wild rice salad is a must for summer brunches!
mint, a small bunch, leaves chopped
skinless chicken breast 1 1/2, bashed to 2cm thick
wild rice mix 100g
1 red pepper
1 spring onion, chopped
coriander leaves chopped to make 2 tbsp
mango ½ small, stoned and diced
Mix the lime zest and juice, half the mint, 1 tsp oil and season in a mixing bowl. Add the chicken and leave to marinate for 30 minutes.
Cook the rice in boiling salted water until tender. Drain 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.
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.