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Fruity rice salad with grilled mustard chicken

This super high protein dish uses chicken thighs instead of breast to add a more succulent flavour. Perfect for a dairy-free midweek meal.

Serves 2

Prep Time 15min

Cooking Time 15min


  • 250g pack ready to heat brown rice
  • 2 spring onions, finely chopped
  • 5cm piece fresh ginger, finely chopped
  • 2tbsp sultanas
  • 2tbsp chopped dried apricots
  • 50g rocket
  • 2 celery stalks, finely chopped
  • 200g small broccoli florets, blanched
  • Juice 1 orange
  • 1tbsp balsamic vinegar
  • 2tsp extra-virgin olive oil
  • 1tsp dijon mustard
  • ½tsp reduced-salt soy sauce
  • 300g skinless, boneless chicken thighs
  • Spray cooking oil
  • Fresh coriander leaves, to garnish


  1. Heat the grill to high. Heat the rice according to the pack instructions, then set aside to cool slightly.
  2. Put the rice, spring onions, ginger, sultanas, apricots, rocket, celery and broccoli in a medium bowl. In a small bowl, combine the orange juice, balsamic vinegar, oil, ½tsp mustard and the soy sauce. Add the dressing to the salad and toss to coat.
  3. Spread the remaining mustard over the chicken and spray with oil. Grill the chicken for 10–15 min until cooked through. Set aside to rest, then cut into thick slices.
  4. Serve the chicken with the salad, garnished with coriander.

Nutrition per serving

Read more on how we calculate nutrition.
492kcal 42g 12g 2.3g 7g 18g 1.2g 217mg 50g 6.4mg

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