Chicken and sweetcorn rice salad lunchbox

Name: Chicken and sweetcorn rice salad lunchbox
Total time: 30 min
Cuisine: British
Ingredients: 250g basmati rice; 300g cooked chicken breast, shredded; 150g tinned sweetcorn, drained; 1 red pepper, finely diced; 4 spring onions, sliced; 3 tbsp olive oil; 2 limes, juice only; 1 tsp ground cumin; 10g coriander

Fluffy rice, cooked chicken and crisp peppers in a light lime dressing, built to be made ahead.

Time30 min
LevelEasy
Costabout £2.17 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

250 gbasmati rice
300 gcooked chicken breastshredded
150 gtinned sweetcorndrained
1red pepperfinely diced
4spring onionssliced
3 tbspolive oil
2limesjuice only
1 tspground cumin
10 gcoriander

Method

1
Rinse the rice until the water runs clear. Cook in boiling water for 10 minutes, then drain.
10 min
2
Spread the rice on a tray and let it cool for 15 minutes, fluffing with a fork.
15 min
3
Whisk the oil, lime juice and cumin together with black pepper.
4
Tip the cooled rice into a bowl with the chicken, sweetcorn, pepper, spring onions and coriander.
5
Pour over the dressing and toss. Pack into boxes and chill. Eat within 2 days.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.