Tequila Lime Grilled Chicken, Broccoli and Rice Salad

This is a mishmash of two recipes, that somehow really worked together. I'd been wanting to try Tequila Lime Chicken forever but never got round to it and then I found the salad recipe and with the coriander in both I thought it would bring the two together and it does work. the addition of mushrooms is mine too as they needed using up! It's a lovely light and reasonably healthy lunch.

Tequila Lime Grilled Chicken, Broccoli and Rice Salad
(adapted from Closet Cooking and Tesco Real Food)
(Serves 4)

For the chicken
60ml tequila
120ml lime juice
2 tbsp oil
zest half lime
1 jalapeno pepper
2 cloves garlic
1 handful coriander
1 tsp ground cumin
salt and pepper to taste
4 chicken breasts

For the salad
300g basmati and wild rice
200g tenderstem broccoli, cut into 3cm lengths
200g mushrooms, sliced
400g 0% fat Greek yogurt
3 tbsp fresh chopped coriander, plus extra to serve
15 mint leaves cut into thin strips
juice and zest of 2 limes
6 sliced green spring onions
4 tequila lime chicken breasts, sliced

Put the tequila, lime juice, oil, lime zest, jalapeno, garlic, coriander, cumin, salt and pepper in a food processor and blitz until pureed.

Place the chicken  in a freezer bag, add the marinade and marinate for several hours or over night.

Grill the chicken until cooked, about 5-7 minutes per side, then set aside and leave to cool.

To make the salad; Cook the rice according to packet instructions, adding the broccoli for the last 3-4 mins.

Heat a frying pan and add a little oil, add the mushrooms and fry until golden, then leave to cool.

Meanwhile, mix together the yogurt, coriander, mint, lime juice and lime zest and leave to infuse for a few minutes. Put the chicken, rice, broccoli, and spring onions in a large mixing bowl and season.

Add the yogurt dressing and combine the ingredients together. Serve with a sprinkling of chopped coriander.