Chicken Freekeh Salad
A quick and easy chicken freekeh salad with crunchy cucumber, juicy pomegranate jewels, creamy feta and fresh mint.
Servings: 4 people
Calories: 833kcal
Ingredients
- 4 chicken thighs fat removed and cut into bite-sized chunks
- Sea or kosher salt
- Ground black pepper
- 2 tablespoon ground cilantro
- 1 tablespoon olive oil
- 14 oz cooked freekeh room temperature
- 8 tablespoon pomegranate seeds
- ½ cucumber seeds removed and cut into small squares (Note 2)
- 7 oz feta crumbled
- 4 tablespoon pistachio nuts
- 4 tablespoon fresh mint roughly chopped
Dressing:
- 4 tablespoon lemon juice
- 4 tablespoon olive oil
- ½ teaspoon ground coriander
- ½ teaspoon garlic granules
- 2 teaspoon honey
- 1 tablespoon white wine vinegar
Instructions
- Season the chicken thighs with salt, black pepper and ground coriander.
- Place a medium sized frying pan on a medium to high heat and add the chicken thighs when the oil is hot. Cook for a few minutes until they begin to brown and are cooked through. (Note 3)
- Meanwhile, combine the dressing ingredients in a bowl or jug and set aside.
- Place the freekeh, pomegranate seeds, cucumber, feta and pistachio nuts in a large salad bowl.
- Add the cooked chicken when it is ready.
- Pour on the dressing, toss and serve on plates or in bowls when ready.
Notes
- You can use precooked freekeh if you wish. If using uncooked freekeh, cook according to packet instructions and allow to cool.
- Cut the cucumber into 1cm or ½ inch squares
- Check the doneness of the chicken by cutting one of the larger pieces in half. If it is white and opaque the chicken is cooked, if you see any pink toss it back in the pan for a little longer.
Nutrition
Serving: 1 serving | Calories: 833kcal | Carbohydrates: 80g | Protein: 51g | Fat: 39g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.02g | Cholesterol: 152mg | Sodium: 672mg | Potassium: 555mg | Fiber: 13g | Sugar: 10g | Vitamin A: 539IU | Vitamin C: 17mg | Calcium: 343mg | Iron: 4mg