Persian rice salad

Appetizing Persian rice salad Recipe

Create a beautiful meal in one bowl with this chicken and rice salad.
Persian rice salad
Prep Time : 0:10 | Cook Time : 0:15 | Total Time : 0:25 | Serving : 4 person.


  • 500g skinless chicken breast fillets, trimmed of any fat

  • 750ml Massel salt reduced chicken style liquid stock

  • 1 cup Basmati rice

  • 1/2 cup mint leaves

  • 2 cups mixed salad leaves

  • 10 fresh dates, pitted, roughly chopped

  • 1 teaspoon ground cinnamon

  • 1/4 cup (60ml) lemon juice


  • Step 1

    Bring 1L water to the boil in a pan and add chicken. Return to the boil and poach for 10-12 minutes until cooked through. Leave to cool in the liquid for 5 minutes. Remove and slice thinly.

  • Step 2

    Meanwhile, combine the stock with 1 cup (250ml) water in a saucepan and bring to the boil. Add the rice and simmer over medium-high heat for 10-12 minutes until tender. Drain (if necessary) and fluff with a fork.

  • Step 3

    Combine the chicken, rice, mint, salad leaves and dates in a bowl.

  • Step 4

    Combine cinnamon and lemon juice in a small bowl, add to the rice mixture and toss to coat. Serve warm.

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