Chicken Salad

Chicken salad.jpg

Serves 2 Prep 5 MIN Cook 30 min



  • 14 cup brown rice, rinsed
  • 25g slivered almonds
  • 200g chicken breast, pre-cooked, shredded
  • 1 Lebanese cucumber, finely diced
  • 2 medjool dates, pitted & chopped
  • 2 tbs lemon juice
  • 14 bunch continental parsley, chopped
  • salt & pepper, to taste
  • 2 tbs (40g) pomegranate seeds (optional)


  1. Place rice, ½ cup water and ¼ tsp salt in a saucepan and simmer, covered for 30 minutes. Remove from heat and stand for 5 minutes. Spread on a plate or tray to cool.
  2. At the same time, toast almonds in a dry frypan over medium heat for a few minutes until golden and set aside.
  3. Place rice, chicken, cucumber, dates, lemon juice and parsley in a bowl, season to taste and toss well. 
  4. Transfer to serving bowls and scatter over almonds and pomegranate to serve.