Chicken, tomato, orange and pomegranate salad

Prep time
45min
Cook time
20min
Serves
5

Serve this quick, super-tasty chicken salad at your next outdoor feast.

Ingredients:

Chicken:

4 chicken breasts

1 Tbsp (15ml) olive oil

4 tsp (20ml) pomegranate molasses

1 Tbsp (15ml) orange juice

1 tsp (5ml) orange zest

1 tsp (5ml) thyme leaves

salt and pepper

Salad:

60g rocket

1 red onion, thinly sliced, soaked in cold water for 15 minutes, drained

3 radishes, thinly sliced

600g mixed tomatoes, halved or quartered, depending on size

2 oranges, segmented

150g pomegranate seeds

Dressing:

2 Tbsp (30ml) orange juice

2 tsp (10ml) pomegranate molasses

1 Tbsp (15ml) wholegrain mustard

1 Tbsp (15ml) olive oil

salt and pepper

Method:

Chicken:

  • Pat the chicken breasts dry.
  • In a bowl, combine all the ingredients together and add the chicken. Allow to marinate for 1 hour.
  • Place a large pan on the stove over medium-high heat.
  • Once hot, add the chicken with all the liquid. Cook on one side for 3-4 minutes, until caramelised, and then turn over for 2 minutes. Turn the heat down to low, put the lid on, and allow the chicken to finish cooking slowly (about 7 minutes).
  • Place the chicken on a board and rest for 8 minutes. Slice into 0.5- 1cm-thick pieces.

Salad:

  • Toss all the ingredients together and place on a serving dish.

Dressing:

  • Whisk all the ingredients together and season to taste.

To serve:

  • Toss the chicken through the salad and finish by drizzling over the salad dressing just before serving.