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Red rice & chicken salad with pomegranate & feta

Red rice & chicken salad with pomegranate & feta

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Rating: 5 out of 5.11 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: per serving
NutrientUnit
kcal922
fat48g
saturates13g
carbs56g
sugars8g
fibre3g
protein69g
salt4.07g
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Ingredients

Method

  • STEP 1

    Boil the rice in plenty of salted water until just cooked, about 30 mins.

  • STEP 2

    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.

RECIPE TIPS
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.

Goes well with

Recipe from Good Food magazine, August 2011

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Overall rating

Rating: 5 out of 5.11 ratings
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