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Chicken, feta and pomegranate salad with mint yogurt recipe

Chicken, feta and pomegranate salad with mint yogurt recipe

19 ratings

This vibrant chicken salad with creamy feta and fresh mint, topped with a sprinkling of pomegranate seeds, is a wonderful meal for a hot summer's evening. See method

  • Serves 2
  • 15 mins to prepare
  • 396 calories / serving


  • 1 x 110g sachet coriander and lemon couscous
  • 125g green beans, trimmed
  • 1 cooked chicken breast, shredded
  • 125g feta cheese, crumbled
  • 80g pomegranate seeds
  • 15g fresh mint, leaves picked
  • ½ lemon, zested and juiced
  • 150g fat-free Greek-style yogurt
  • 1 tsp mint sauce
  • flatbread, warmed, to serve (optional)

Each serving contains

  • Energy

  • Fat

    16g 22%
  • Saturates

    10g 48%
  • Sugars

    12g 13%
  • Salt

    2.6g 44%

of the reference intake
Carbohydrate 27.5g Protein 35.7g Fibre 3.1g


  1. Prepare the couscous following the packet instructions.
  2. Meanwhile, bring a small pan of salted water to the boil, add the green beans and cook for 2 mins, or until just tender.
  3. Drain, then run under cold water to cool. Pat dry with kitchen paper, then tip into a large bowl with the chicken, feta, most of the pomegranate seeds and half the mint leaves.
  4. Using a fork, stir the lemon juice and zest, plus some freshly ground black pepper into the couscous, fluffing as you go.
  5. Chop the remaining mint and stir into the yogurt with the mint sauce. Mix the couscous with the beans, chicken and feta. Divide between bowls and scatter with the remaining pomegranate seeds. Serve with the mint yogurt and warm flatbread, if you like.

See more Chicken salad recipes

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