Pulled Chicken and Wholegrain Salad

Another recipe in collab with Tesco’s Fresh 5 campaign helping to get us all a little more excited about fruits and veggies by helping to make them more affordable. Incase you missed it, every 2 weeks Tesco’s best priced seasonal fruit and veggies will be on display at the end of the isles for a bargain!

This chicken and wholegrain salad is perfect for a packed lunch and packed full of different flavours and nutrients. Enjoy.

Serves: 2

Ingredients:

1 packet Tesco wholegrain rice with quinoa

2 chicken breasts

2 tbsps rapeseed oil

70g feta cheese

2-3 spring onions

Handful of fresh mint

1-2 stalks celery 

2 tbsps olive oil

Juice of 1/2 lemon

1 tsp wholegrain mustard

A handful of pomegranate seeds

A handful of toasted hazelnuts

Method:

Preheat the oven to 180 degrees celsius.

Place the chicken in an oven proof dish, drizzle with rapeseed oil and season with plenty of salt and pepper. Place in the oven for roughly 25 minutes or until cooked through, the juices should run clear.

Meanwhile, wash the celery and spring onions and chop finely. Next chop the fresh mint, and feta.

Empty the quinoa and rice mix into a large bowl, then add the celery, spring onions, mint and feta.

To make the dressing, add the olive oil, lemon juice and wholegrain mustard to a small jar and shake well until combined. Taste and adjust accordingly.

Once the chicken is cooked, use a knife and fork to shred it apart. Leave to stand for about 10 minutes before adding to the rice mix, add all the juices too.

Pour over the dressing and stir until all the ingredients are combined.

Finish with a little more fresh mint, pomegranate seeds and toasted hazelnuts.