Pomegranate Chicken Salad

5

(1)

• 

• Cooking and Prep: 1 h
• Serves: 6
• No Allergens

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Ingredients (12)

Chicken

• 1-2 chicken cutlets, cut into strips

• 2 tablespoons pomegranate molasses

• salt, to taste

• pepper, to taste

Salad

• 2-3 cups of arugula or greens of your choice

• 1 apple, with peel, thinly sliced

• 1/4 cup pomegranate seeds

• 2-3 tablespoons pumpkin seeds

Dressing

• 1 tablespoon pomegranate molasses

• 1 teaspoon honey

• 1 teaspoon Haddar Dijon Mustard

  X

  

  Haddar Dijon Mustard

• 1 tablespoon Gefen Extra-Virgin Olive Oil

  X

  

  Gefen Extra-Virgin Olive Oil

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Start Cooking

Prepare the Chicken

1. Preheat oven to 200 degrees Celsius (400 degrees Fahrenheit) and line a baking tray with foil or baking paper.

2. Marinate chicken in pomegranate molasses, salt and pepper for about 10-15 minutes.

3. Bake for 15-20 minutes depending on thickness of chicken strips.

4. Leave to cool, then cut into pieces.

To Serve

1. Combine all dressing ingredents.

2. Assemble salad with chicken, greens, apple slices, pomegranate and pumpkin seeds.

3. Drizzle dressing over and toss it all up.

Note:

You can always use leftover chicken from another meal - even schnitzel cut into strips - throw it all together, and add any other toppings you like.