Red rice & chicken salad with pomegranate & feta - Good Food Middle East
Use ready-roasted chicken to shred into your salad and pack up any leftovers for lunch the next day
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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 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
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