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Spiced chicken salad recipe
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Try a Persian-inspired spiced chicken salad infused with juicy pomegranates and fresh mint.
Ingredients:
  • 215g rice and quinoa
  • 500ml chicken stock
  • 100g baby spinach leaves
  • 60g pea
  • 55g currants
  • 20.00 ml Moroccan seasoning
  • 1 lemon, rind finely grated, juiced
  • 4 Australian Chicken Breast Fillets
  • 3 spring onions, sliced
  • 1 carrot, peeled, shredded
  • 45g pistachio
  • 125.00 ml coriander leaves
  • 125.00 ml mint leaves
  • 80g goat’s cheese
  • 55g pomegranate
Instructions:
  • Prepare a flavorful rice blend in a saucepan by simmering it with stock as per the packet instructions. Enhance the dish by gently folding in the spinach, peas, and currants during the final 2-3 minutes of cooking. Once done, remove from heat and fluff the grains with a fork.
  • Mix Moroccan seasoning and lemon rind in a bowl. Coat the chicken with the mixture. Grill on medium-high heat, spraying with olive oil, for 5 minutes on each side until fully cooked. Place on a plate, cover with foil, and allow it to rest for 5 minutes. Slice thickly before serving.
  • Mix the spring onion, carrot, pistachios, coriander, mint, and lemon juice into the rice, season to taste, and serve in bowls. Top with chicken, goat’s cheese, and pomegranate seeds.

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