Mexican Chicken and Spicy Rice Salad with a Cool Minty Dressing

Place your chicken breasts between 2 sheets of grease-proof paper and batter to about 1.5cm with a heavy rolling pin.

Mix all the chicken marinade ingredients together, smother the chicken in it and marinate for at least half an hour in the fridge

Cook the rice in boiling salty water (according to the pack instructions) with the stock cube, red wine vinegar, tomato puree and chilli sauce. When the rice is cooked, strain and pour some boiling water over it to remove any starch. Leave to cook slightly.

Heat a griddle pan to a high temperature and cook the chicken for 2 minutes on each side. It may need a minute or so longer depending on the thickness so check it is cooked before serving.

Whisk together the ingredients for the dressing

Mix the chilli’s, tomatoes, red onion, lemon juice, mixed leaves and coriander into the rice and plate up. Top with the chicken and drizzle with the dressing.