A fresh and easy chicken and pomegranate salad is a good throw-together dish and a perfect midweek meal. A great light option for the days you just want something simple and refreshing, packed with flavours.
This dish is great as a main course, side dish, starter or light lunch. Serve with olives, bread or meats of your choice.
For the salad you need:
250 grams of chicken fillets
80 grams of peppery watercress leaves
80 grams of baby spinach
1/3 – 1 /2 pomegranate (seeds only)
2 tablespoons of virgin olive oil
1 tablespoon of apple cider vinaigrette
2 teaspoons of pomegranate syrup or molasses
Salt and black pepper to taste
Optional 1 ½ tablespoon of pine nuts toasted
How you make the salad:
Cut the chicken fillets into strips.
Heat up a frying pan to medium heat with a drizzle of olive oil.
Salt and pepper the chicken and fry it for a couple of minutes on all sides until the chicken is well cooked all the way through, but still moist. Set aside to cool.
Rinse the watercress leaves, and baby spinach and remove the seeds from the pomegranate.
In a bowl, add the watercress leaves, baby spinach, pomegranate and chicken. Optionally add the pinenuts.
Drizzle over the olive oil, apple cider vinaigrette and pomegranate syrup.
Mix until the salad is well-coated.
Add salt and black pepper to taste.
Serve directly slightly warm or keep in the refrigerator to serve cold later on.
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