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.
Sundried Tomato Chicken Salad & Mint Salsa Verde
You've never had a chicken salad quite like this. Coat free-range British chicken thighs with tangy sundried tomato paste. Fresh spinach, fibre-rich brown rice and juicy plum tomatoes join the party. Finish off with a mint salsa verde, infused with capers for kick.
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 80g baby spinach
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 handful of fresh flat-leaf parsley
- 200g brown rice (brown rice (100%))
- 4 British Free Range chicken breasts
- 2 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 1 handful of fresh mint
- 2 tbsp apple cider vinegar
- 2 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 20g capers (Water, Salt, Vinegar)
- 200g baby tomatoes
Nutritional Information
Calories: 511
Protein: 48g
Carbs: 42g
Fat: 16g
Sundried Tomato Chicken Salad & Mint Salsa Verde
You've never had a chicken salad quite like this. Coat free-range British chicken thighs with tangy sundried tomato paste. Fresh spinach, fibre-rich brown rice and juicy plum tomatoes join the party. Finish off with a mint salsa verde, infused with capers for kick.
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Cooking Instructions
- Preheat the oven to 240C / Fan 220C/ Gas Mark 9. Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked. Drain, then rinse under cold water. Return to the pan and set aside.
- Place the chicken on a lined baking tray. Drizzle with 1/2 tsp oil and season with salt and pepper. Bake for 21 mins, until cooked through.
- Meanwhile, make the salsa verde; roughly chop the parsley and capers. Pick the mint leaves from the stalks and roughly chop. Place all in a small bowl and mix with the mustard, vinegar, garlic paste, 2 tbsp olive oil and a pinch of salt.
- Halve the tomatoes. Roughly chop the spinach. Add the tomatoes, spinach, and 2 tbsp salsa verde to the cooked rice. Season to taste with salt and pepper. Mix to combine.
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary. Once cooked, thinly slice the chicken into strips. Return to the tray and mix with the sundried tomato paste to coat.
- Serve the rice salad on plates and top with the chicken. Drizzle over the remaining salsa verde.
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