Persian-style chicken pots

  • Preparation time: 20 minutes
  • Total time: 20 minutes

Serves: 6


300g cooked skinless chicken, roughly chopped
2 tbsp chopped fresh flat leaf parsley
3 tbsp chopped fresh mint
2 salad onions, halved lengthways and finely chopped
50g walnut pieces, chopped
250g pouch Waitrose Love Life Quinoa, Chickpeas, Bulgur Wheat & Rice
4 tbsp Waitrose Pomegranate Seeds
8 dried apricots, chopped
2 tbsp Cooks’ Ingredients Dried Barberries
50g babyleaf herb salad, or similar, larger leaves torn in half

4 tbsp rapeseed oil
½ tsp sumac
½ tsp ground cinnamon
½ tsp ground cumin
3 tbsp pomegranate molasses


1. Put all the ingredients for the dressing into a jam jar, season and shake together.

2. Combine all the other ingredients in a large mixing bowl and season generously.

3. Transport the salad in a sealed plastic box and take the dressing in the jam jar. Dress the salad when you get to the picnic and serve in individual bowls.