Chicken Salad with pomegranate
Serves 4
Preparation 15 min
Cooking 15-20 min
If using chicken breasts, place in a medium saucepan with the carrot, onion, and celery and bring to a boil over medium heat. Season with salt and simmer until the chicken is tender and cooked through, 15-20 minutes. • Remove from the heat and let cool. The cooking liquid will male a good chicken stock. Refrigerate or freeze for later use. • Chop the chicken breasts into bite-size pieces. • Place the chicken in a large salad bowl with the mixed salad greens. • Beat the oil and lemon juice in a small bowl with a fork. Add the cilantro, parsley, and chives. Season with salt and toss well • Add the pomegranate to the salad bowl and season with pepper. • Drizzle with the dressing and toss again. • Sprinkle with the Parmesan and
serve at once.
Ingredient :
2 boneless skinless chicken breasts,
about 1 1/2 lb (150 g),or the same amount of leftover roast or grilled chicken
1 small carrot, peeled and chopped
1 small onion, chopped
1 celery stick, chopped
8 oz (250 g) mixed salad greens
1/3 cup (90 ml) extra-virgin olive oil
Juice of 1 lemon
2 tablespoons finely chopped cilantro (coriander)
1 tablespoon finely chopped parsley
1/2 tablespoon finely chopped chives Salt
Seeds from 1 large pomegranate Freshly ground black pepper
4 oz (125 g) Parmesan, cut into flakes
