Chilli-lime chicken salad recipe

Name: Chilli-lime chicken salad
Yield: Serves 4
Ingredients: 3 limes, 2 zested and juiced, 1 cut into wedges; 1 large red chilli, halved and thinly sliced; 650g pack chicken breast portions; 150g frozen soya beans; 2 x 250g pouches microwave wholegrain basmati and quinoa rice; 2 tbsp extra virgin olive oil; ½ tsp ground cumin; 100g radishes, quartered; 60g pack wild rocket; 30g pack fresh mint, leaves chopped

Created by The Tesco Recipes team

Grain bowls are a lunchtime staple – the more colourful the better! This recipe uses microwavable rice and frozen edamame to make it extra easy.

See method

Serves 4
Takes 25 mins, plus marinating
476 calories / serving

Dairy-free
Gluten-free
Healthy

Shop your ingredients

Tesco Limes Each
Aldi Price Match
3 limes, 2 zested and juiced, 1 cut into wedges
£0.23
£0.23/each
Tesco Red Chillies 60G
Aldi Price Match
1 large red chilli, halved and thinly sliced
£0.51
£8.50/kg
Tesco British Chicken Breast Fillets 650G
650g pack chicken breast portions
£4.90
£7.54/kg
Tesco Soya Beans 600G
150g frozen soya beans
£3.40
£5.67/kg
Tilda Microwave Sticky Medium Grain Rice 250G
Everyday Low Price
2 x 250g pouches microwave wholegrain basmati and quinoa rice
£1.00
£4.00/kg
Tesco Extra Virgin Olive Oil 250Ml
2 tbsp extra virgin olive oil
£3.40
£13.60/litre
Tesco Ground Cumin 43G
Any 4 for 3 Clubcard Price - Cheapest Product Free - Selected Cooking Ingredients
Offer valid for delivery from 29/09/2026 until 26/10/2026
½ tsp ground cumin
£1.00
£23.26/kg
Tesco Radish Pack 240G
100g radishes, quartered
£0.56
£2.33/kg
Tesco Wild Rocket 60G
60g pack wild rocket
£1.00
£16.67/kg
Tesco Fresh Cut Mint 30G
Aldi Price Match
30g pack fresh mint, leaves chopped
£0.50
£16.67/kg

Method

Mix the lime zest and juice and chilli in a shallow dish. Season, add the chicken and turn to coat; leave to marinate for 10 mins. Meanwhile, preheat the grill to its highest setting and line a baking tray with foil.
Transfer the chicken to the lined tray, pour over the marinade and grill for 8-10 mins each side or until cooked through with no pink meat remaining.
Meanwhile, blanch the soya beans in boiling water for 6-7 mins until tender. Heat the rice pouches to pack instructions, then add to a large bowl and leave to cool for a few mins. Add the soya beans, oil, cumin, radishes, rocket leaves and most of the mint. Season to taste, then divide the salad among the plates. Slice the chicken breasts and arrange on top of the salad, spooning over any cooking juices and chillies from the tray. Scatter with the remaining mint and serve with lime wedges for squeezing over.