Recipe Created By:

Paul Gayler



ready in

40 minutes



What you will need

  • 4 x 175g boneless and skinless chicken breasts
  • juice of one lemon
  • 50ml natural yoghurt
  • 2 garlic cloves, crushed
  • 2.5 cm root ginger, peeled & grated
  • 1 tb garam masala

For the salad:

  • 300g Riso Gallo Rustico Wholegrain Red Rice
  • 1 can chickpeas drained & rinsed
  • 2 Courgettes, thickly sliced lengthways
  • 100g cooked green beans.
  • 3tb mint sauce
  • 25g fresh mint , leaves only
  • 25g fresh coriander, leaves only
  • juice of one large lime

For the dressing:

  • 75ml natural thick yoghurt
  • 1 garlic clove, crushed
  • ½ tsp ground cumin
  • 1tb smooth peanut butter, warmed
  • 1tb mango chutney

How to prepare:

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.

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