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Recipe: Beetroot, Wild Rice & Herb Salad with Cumin Spiced Grilled Chicken


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The perfect way to remaster the chicken salad for a summer lunch.

Serves: 4

Preparation time:  20 minutes

Cooking time: 40-50 minutes

You’ll need:

For the chicken:

4 chicken breasts

2tbsp olive oil

2tsp cumin seeds, roundly ground

2 garlic cloves, crushed

salt and freshly ground black pepper

For the salad:

400g wild rice, or white & wild rice mixed

500g cooked beetroot, chopped into chunks

1 bunch spring onions, finely sliced

1 small bunch each of mint, coriander and dill (reserve some for garnishing), all roughly chopped

For the dressing:

Juice & zest of 1 orange

1tbsp white wine vinegar

3tbsp extra virgin olive oil

salt and freshly ground black pepper

To serve:

4 tsp Greek yogurt

a few dill fronds

What to do:

  1. Marinate the chicken by mixing together the olive oil, cumin, crushed garlic, and salt and pepper and rub all over the chicken breasts. Set aside whilst you make the salad. The chicken can be marinated up to 24hours ahead of time if you want to.
  2. For the salad, cook the wild rice according to the packet instructions – it should take between 30-40 minutes. Drain and rinse under cold running water. Drain really well and tip into a large bowl.
  3. Stir the spring onions, herbs and beetroot though the rice.
  4. Mix together the dressing ingredients and taste to check the seasoning. It may need a little more vinegar if the orange juice is particularly sweet. Stir the dressing through the salad. Set aside whilst you cook the chicken.
  5. Heat the oven top 180°C/gas 6. Heat a griddle pan until it’s really hot and sear the chicken on both sides. Transfer to a baking sheet and finish cooking the chicken in the oven – depending on the thickness of the chicken it should take 10-15 minutes. You can also cook the chicken on a barbeque.
  6. When the chicken is cooked cut each breast into thick slices.
  7. To serve, pile the rice salad onto plates or a large serving platter and arrange the chicken on top. Spoon the yogurt on top and garnish with a scattering of the reserved dill fronds. Serve immediately.

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