How To Make Red Rice & Chicken Salad with Pomegranate & Feta
From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.
Serves:
Ingredients
- 1 cup red rice
- 2 cups water
- 2 boneless, skinless chicken breasts
- 1/2 cup pomegranate seeds
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
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In a medium saucepan, bring the water to a boil. Add the red rice and cook according to package instructions. Once cooked, drain and set aside to cool.
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While the rice is cooking, preheat your grill or grill pan to medium-high heat. Season the chicken breasts with salt and pepper. Grill for 6-7 minutes on each side, or until cooked through. Remove from heat and let cool slightly. Slice into thin strips.
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In a large bowl, combine the cooked red rice, sliced chicken, pomegranate seeds, feta cheese, and parsley.
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In a small bowl, whisk together the lemon juice and olive oil. Season with salt and pepper.
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Drizzle the dressing over the salad and toss to combine. Adjust seasoning if needed.
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Serve the salad chilled or at room temperature.
Nutrition
- Calories : 340kcal
- Total Fat : 12g
- Saturated Fat : 3g
- Cholesterol : 65mg
- Sodium : 180mg
- Total Carbohydrates : 25g
- Dietary Fiber : 4g
- Sugar : 3g
- Protein : 30g
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