Just an upgrade from your regular chicken salad.
200g skinless chicken breast
2 garlic cloves crushed
2cm fresh ginger, peeled and grated
Juice of 1 lemon
1 tsp honey
½ tsp dried chili flakes
½ tsp sweet paprika
2 Tbsp chopped fresh parsley
Salt and ground black pepper, to taste
120g brown rice
½ medium green pepper, finely diced
½ small red onion, finely diced
60g frozen corn kernels, thawed
1 small handful baby spinach leaves, shredded
200g plain low fat yoghurt
Squeeze of lime, to taste
1 Tbsp chopped fresh coriander
Whisk all the marinade ingredients together with 4 teaspoons of water in a bowl to make the marinade. Place the chicken in the bowl and rub with the marinade. Cover with cling film and allow to marinate in the fridge for 1 hour.
Cook rice and set aside to cool. Toss together with prepared vegetables to make the salad.
Make the dressing by whisking together the ingredients in a small bowl.
Heat a non-stick pan and spray lightly with oil spray. Add the chicken and cook for 4-6 minutes on each side or until cooked through. Set aside to cool slightly
To serve, place the rice salad on two serving plates and top with the peri peri chicken. Drizzle over the yoghurt dressing and enjoy!