Orange and Pomegranate Warm Chicken Salad

    A tangy and satisfying fruity salad, originally a Waitrose recipe but tweaked to be more fruity and less acetic tasting.


    Cheshire, England, UK
    1 person made this


    • For the Salad
    • 2 chicken breast fillets
    • 1 tbsp dijon mustard
    • ½ pomegranate
    • 100 grams mixed herb salad
    • ½ orange (peeled and segmented)
    • For the Crutons
    • 1 slice bread
    • 2 tbsp olive oil
    • For the Dressing
    • 5 tbsp orange juice
    • 1 tsp sherry vinegar
    • 1 tsp dijon mustard
    • 1 tbsp olive oil


    1. Preheat oven to 200°C/180°C fan/gas 6.
    2. Season the chicken and cover with the mustard. Place in a small roasting tin and bake for 25-30 mins. Remove from the oven.
    3. Break the bread into small chunks and scatter over a baking tray. Drizzle the oil over the bread and season. Bake in the oven for 10 mins until toasted.
    4. Whisk the orange juice in a small jug with the vinegar, mustard and a touch of seasoning until smooth. Stir in the oil.
    5. Place the pomegranate on a plastic plate or a wide plastic bowl and bash the skin with a rolling pin to force out as many of the seeds as possible. Turn the skin inside out to reach the remaining seeds stuck inside and tease out with a fork. Remove any bits of pith that have landed in the plate. Transfer the seeds to a large bowl and pour the juice into the dressing mixture. Place the salad leaves and orange segments into the bowl with the pomegranate seeds and lightly toss. Divide onto 2 dishes.
    6. Thinly slice the chicken and lay out over the salad. Dash over with the dressing and then serve with the toasted croutons scattered on top.


    Store any excess dressing in a small container and keep refrigerated. If the oil sets just let the dressing warm up to room temperature and shake well.

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