RED RICE & CHICKEN SALAD WITH POMEGRANATE & FETA

Red rice & chicken salad with pomegranate & feta image

Use ready-roasted chicken to shred into your salad and pack up any leftovers for lunch the next day

Provided by Jennifer Joyce

Time 45m

Number Of Ingredients 11

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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 almond , 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

Steps:

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.

Nutrition Facts : Calories 922 calories, Fat 48 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 69 grams protein, Sodium 4.07 milligram of sodium