mexican spiced chicken tomato and rice salad

Mexican Spiced Chicken, Tomato & Rice Salad

A zesty rice salad with succulent chicken, crisp, colourful veg, tangy salsa and fresh vibrant herbs.
  • Total Time 30 Minutes
  • Spice Level Mild
  • Servings 4
  • Ingredients 11



  1. Tip the rice into boiling water and cook for about 25 minutes. Drain well and leave it to cool.
  2. While the rice is cooking, grab a mixing bowl. Add the Spice Mix for Original Smoky BBQ Fajitas and a 2 tbsp of oil. Mix with half the lemon juice. Then throw in the chicken and coat it with the mixture.
  3. Heat a griddle pan over a medium heat, then toss in the chicken and cook for 4-5 minutes each side, or cook under a preheated grill until thoroughly cooked. Cut into chunky slices.
  4. Pour the remaining oil, lemon juice and chopped coriander into a bowl and stir it up for a zesty dressing
  5. Pour the dressing over the rice, add the Thick ‘n’ Chunky Mild Salsa, meaty chicken chunks and diced avocado.
  6. Squeeze on a lemon wedge with a sprinkling of fresh herbs for a bit of extra zing. Grab some plates, get around the table and dig in.