The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Speedy chicken & rainbow rice salad
On your marks, get set... go for a multicoloured plateful of pure pleasure! While carrots simmer with fluffy white rice, sweetcorn and chicken sizzle with garlic, oregano and a zip of lemon juice. Crunchy peppers, lettuce and rosy radishes up the colour count, before zingy miso and mustard dressing brings everything together.
SWK: Source of fibre
SWK: High protein
Plants 6
quick cook
Serving size
Ingredients
- 140g sweetcorn (sweetcorn, water, salt)
- 300g chicken breast strips (raw chicken breast slices)
- 1 pepper
- 1 little gem lettuce
- 2 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 1 carrot
- 140g basmati rice
- 1 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 1 unwaxed lemon
- 4 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 2 tsp dried oregano (Dried Rubbed Oregano 100%.)
- 3 radish
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
Nutritional Information
Calories: 592
Protein: 49g
Carbs: 92g
Fat: 4.7g
Ingredients
- 2 carrot
- 280g basmati rice
- 600g chicken breast strips (raw chicken breast slices)
- 280g sweetcorn (sweetcorn, water, salt)
- 2 pepper
- 1 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 240g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 unwaxed lemon
- 8 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 2 tbsp dried oregano (Dried Rubbed Oregano 100%.)
- 6 radish
- 2 little gem lettuce
- 2 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
Nutritional Information
Calories: 584
Protein: 49g
Carbs: 90g
Fat: 4.6g
Speedy chicken & rainbow rice salad
On your marks, get set... go for a multicoloured plateful of pure pleasure! While carrots simmer with fluffy white rice, sweetcorn and chicken sizzle with garlic, oregano and a zip of lemon juice. Crunchy peppers, lettuce and rosy radishes up the colour count, before zingy miso and mustard dressing brings everything together.
Cook time:
20 mins
Cuisine:
American
Food group:
Poultry
Allergens: Mustard, Soya, Milk
Cooking Instructions
Before you start
- 1x saucepan
- 1x non-stick frying pan
- 1x small bowl
- 1x large mixing bowl
Set the rice & carrots simmering
- Dice the carrots into ½cm cubes.
- Cook the rice and carrots in boiling water for 10-12 mins, then drain.
Sauté & stir
- Meanwhile, drain the sweetcorn.
- Spritz a non-stick frying pan with cooking spray and put it over a medium heat. Put the sweetcorn and chicken in the pan, lightly season and fry for 5-7 mins, until the chicken is golden brown and cooked through.
Prep the salad & dressing
- Meanwhile, deseed and finely dice the peppers. Trim the lettuces and thinly slice.
- In a small bowl, stir together the miso, mustard and yogurt with a squeeze of lemon juice (to taste).
Bring everything together
- Stir the garlic paste, oregano and another squeeze of lemon juice (to taste) into the frying pan, and cook for 1 min.
- Tip the sweetcorn and chicken into a large mixing bowl, then add the peppers and lettuce.
Finish & serve
- Trim and thinly slice the radishes, then cut the slices into matchsticks.
- Tip the rice into the mixing bowl, add half the miso dressing and stir.
- To serve, drizzle the remaining dressing over the salad and scatter the radishes on top.