Place the chicken breasts in a bowl, add all the marinade ingredients, mix well, cover, and leave to marinate overnight in the fridge.
The next day, cook the red rice in plenty of boiling water for 22 minutes until cooked, drain well, keep warm.
Heat a grill or pan grill, when hot, remove chicken from the marinade, brush with oil and place on the grill, cook for 8-10 minutes until golden and lightly charred, keep warm.
Wash the grill pan, add little more oil, then quickly grill the courgettes and beans until lightly golden.
Meanwhile mix the ingredients for the dressing together in a bowl
Slice or dice the chicken then place in a bowl and along with the chickpeas, grilled courgettes, and beans, herbs, mint sauce, and lime juice, then add the cooked rice.
Divide the chicken rice salad between 4 serving dishes, top with a good dollop of the dressing, scatter over the mint and coriander leaves to serve .
This salad is best served warm in my opinion, but fine served at room temperature too.