Orange and Pomegranate Warm Chicken Salad

    Orange and Pomegranate Warm Chicken Salad

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    1 person made this

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

    geekgirl101 Cheshire, England, UK

    Ingredients

    • 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

    Method

    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.

    Tip

    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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