Spiced Chicken Salad Recipe

Take a leaf out of Persian cooking with this spiced chicken salad that makes use of pomegranates and zesty mint.

The ingredient of Spiced Chicken Salad Recipe

• 1 cup 215g sunrice brown rice quinoa
• 2 cups 500ml chicken stock
• 100g baby spinach leaves
• 1 2 cup 60g frozen peas
• 1 3 cup 55g dried currants
• 1 tbsp moroccan seasoning
• 1 lemon rind finely grated juiced
• 4 coles rspca approved australian chicken breast fillets
• 3 spring onions sliced
• 1 carrot peeled shredded
• 1 3 cup 45g pistachios chopped
• 1 2 cup coriander leaves
• 1 2 cup mint leaves
• 80g goatu2019s cheese
• 1 3 cup 55g fresh or frozen pomegranate seeds

The Instruction of spiced chicken salad recipe

• cook the rice mixture with the stock in a saucepan following packet directions adding the spinach peas and currants in the last 2 3 mins of cooking remove from heat use a fork to separate the grains
• meanwhile combine the moroccan seasoning and lemon rind in a bowl add the chicken and turn to coat heat a barbecue grill or chargrill on medium high spray the chicken with olive oil spray cook for 5 mins each side or until cooked through transfer to a plate and cover with foil rest for 5 mins thickly slice
• stir the spring onion carrot pistachios coriander mint and lemon juice into the rice mixture season divide among serving bowls top with chicken sprinkle with goatu2019s cheese and pomegranate seeds

Nutritions of Spiced Chicken Salad Recipe

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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