Red Rice & Chicken Salad With Pomegranate & Feta
This vibrant and flavorful rice salad combines the nuttiness of red Camargue rice with a zesty lemon dressing, tender roasted chicken, crunchy almonds, refreshing cucumber, savory feta cheese, juicy pomegranate seeds, and fragrant dill. The combination of textures and flavors in this salad will surely delight your taste buds and make for a satisfying and colorful meal.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
30M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 922 calories
- Fat Content: 48 grams fat
- Saturated Fat Content: 13 grams saturated fat
- Carbohydrate Content: 56 grams carbohydrates
- Sugar Content: 8 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 69 grams protein
- Sodium Content: 4.07 milligram of sodium
Comments
No comments found.