Use ready-roasted chicken to shred into your salad and pack up any leftovers for lunch the next day
Prep:15 mins
Serves 4
250g red Camargue ricezest and juice 2 lemons4 tbsp extra-virgin olive oilpinch of caster sugar1 small ready-roasted chicken, skin discarded and meat shredded50g almond, toasted and chopped1 medium cucumber, deseeded, cut into diagonal chunky pieces1 bunch spring onions, chopped100g feta cheese, crumbled1 pomegranate, seeds removedsmall handful dill, finely chopped
STEP 1Boil the rice in plenty of salted water until just cooked, about 30 mins.STEP 2Meanwhile, make the dressing and prepare the other ingredients. Place the lemon zest and juice, and olive oil in a jam jar with a fitted lid. Add seasoning and the sugar and shake well. Drain cooled rice and tip into a large bowl. Pour the dressing over the warm rice and mix well. Let it soak in a little, then toss through the rest of the ingredients.
