Red rice & chicken salad with pomegranate & feta
Use ready-roasted chicken to shred into your salad and pack up any leftovers for lunch the next day
- Prep: 15 mins
Cook: 30 mins
- Serves 4
- Easy
Ingredients
- 250g red Camargue rice
- zest and juice 2 lemons
- 4 tbsp extra-virgin olive oil
- pinch of caster sugar
- 1 small ready-roasted chicken, skin discarded and meat shredded
- 50g almonds, toasted and chopped
- 1 medium cucumber, deseeded, cut into diagonal chunky pieces
- 1 bunch spring onions, chopped
- 100g feta cheese, crumbled
- 1 pomegranate, seeds removed
- small handful dill, finely chopped
Tip
Red Camargue rice has a nutty flavour
and chewy texture. It gets its colour from the
outer bran layers of the husk, which are left
intact, rather than being polished like white
rice. It is available from health food shops,
specialist grocers and large supermarkets.
Method
-
Boil the rice in plenty of salted water
until just cooked, about 30 mins.
-
Meanwhile, make the dressing and
prepare the other ingredients. Place the
lemon zest and juice, and olive oil in a
jam jar with a fitted lid. Add seasoning
and the sugar and shake well. Drain
cooled rice and tip into a large bowl. Pour
the dressing over the warm rice and mix
well. Let it soak in a little, then toss
through the rest of the ingredients.
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