Spiced Chicken Salad

Spiced Chicken Salad

Ingredients:

1 cup (215grams) Sunrice Brown Rice & Quinoa
2 cups (500ml) chicken stock
100 grams spinach leaves
1/2 cup (60 grams) frozen peas
1/3 cup (55 grams) dried currants
1 tbs Moroccan seasoning
1 lemon, rind finely grated juiced
4 Coles RSCPA Approved Australian Chicken Breast Fillets
3 spring onions, slices
1 carrot, peeled, shredded
1/3 cup (45grams) pistachios, chopped
1/2 cup coriander leaves
1/2 cup mint leaves
80 grams goat’s cheese
1/3 cup(55grams0 fresh or frozen pomegranate seeds

Directions:
1. 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.

2. 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 5mins. Thickly slice.

3. 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 goat’ cheese and pomegranate seeds.

Serves 4

Recipe from Coles Free Magazine November 2019 issue.