American Grilled Chicken and Wild Rice Salad with Cranberries

Shopping list

• 200 g Wild rice — rinsed

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• 3 piece Chicken breast fillets — skinless

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• 100 g Dried cranberries

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• 80 g Pecan halves — toasted and roughly chopped

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• 4 piece Spring onions — finely sliced

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• 30 g Fresh parsley — chopped

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• 5 tbsp Olive oil

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• 1 piece Lemon — juice and zest

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• 1 tsp Dijon mustard — check label for dairy

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• 1 tsp Black pepper — freshly ground

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• 1 tsp Fine sea salt — to taste

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• 1 bunch Arugula

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Step by step

1. 1

   Bring a large pan of salted water to the boil, add the wild rice and cook for 35– 40 minutes until tender but still slightly chewy. Drain, rinse under cold water and set aside to cool.

2. 2

   Meanwhile, season the chicken breasts with a little salt and pepper, then brush with 1 tablespoon of olive oil. Heat a griddle pan or heavy frying pan over a medium-high heat and cook the chicken for 6– 7 minutes on each side until cooked through and charred in places. Transfer to a board, rest for 5 minutes, then slice into strips.

3. 3

   In a small bowl, whisk together the remaining 4 tablespoons of olive oil, lemon juice and zest, Dijon mustard, salt and pepper to make the dressing.

4. 4

   In a large serving bowl, combine the cooled wild rice, sliced chicken, cranberries, toasted pecans, arugula, spring onions and most of the parsley. Pour over the dressing and toss gently to coat.

5. 5

   Taste and adjust the seasoning if needed, scatter the remaining parsley on top and serve at room temperature or chilled.