Pomegranate Chicken Salad

Tanya Ohana Tanya Ohana
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1h 6
Easy Gluten Free Meat

Directions

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.

Notes:

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.

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1 Comment

Chelsea •

Delicious This looks delicious can’t wait to make it for Rosh Hashanah !

Esther Weinstock •
Reply to Chelsea

Hi, did you make it, wanna make it this year, looks yum!!