Red rice & chicken salad with pomegranate & feta

Red rice & chicken salad with pomegranate & feta

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(11 ratings)

Prep: 15 mins Cook: 30 mins


Serves 4
Use ready-roasted chicken to shred into your salad and pack up any leftovers for lunch the next day

Nutrition and extra info

Nutrition: per serving

  • kcal922
  • fat48g
  • saturates13g
  • carbs56g
  • sugars8g
  • fibre3g
  • protein69g
  • salt4.07g


  • 250g red Camargue rice



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • zest and juice 2 lemons



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 4 tbsp extra-virgin olive oil
  • pinch of caster sugar
  • 1 small ready-roasted chicken, skin discarded and meat shredded



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 50g almond, toasted and chopped


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 1 medium cucumber, deseeded, cut into diagonal chunky pieces
  • 1 bunch spring onions, chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 100g feta cheese, crumbled
  • 1 pomegranate, seeds removed



    Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…

  • small handful dill, finely chopped


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

  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.

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Comments, questions and tips

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20th Jul, 2016
This salad is sensational. Its so incredibly tasty and enough left over for me to eat the next day for lunch and they day after. I couldnt stop picking at it in the fridge. Its delicious....
16th Oct, 2015
Very nice and will make again. If you've not tried red camargue rice before I'd recommend it. It has a nutty flavour and firm texture, and holds dressings well. Best eaten in warmer weather as a refreshing summer salad. Quantities in recipe are accurate, I halved for two people and had a small lunch portion left over as we probably eat slightly smaller meals than most.
6th Jun, 2013
This is a great recipe - so different and with a good mix of flavours. I have it as a staple summer salad recipe.
18th Mar, 2013
Love this dish, especially as a lunch box salad!
14th Jan, 2012
Wonderful salad and so healthy, filling and easy to make! Just left out dill, cause I'm not a fan, but still, perfect!
26th Oct, 2011
What a fine simple and lively flavoured recipe that can be made quickly with a ready cooked chicken and looks tremendous on the plate. I couldn't find the red rice so used brown but it worked wonderfully. Well done Jennifer Joyce
13th Sep, 2011
This is a lovely lovely way to use up left over chicken really fresh and tangy have made over and over again.
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