This salad is sunshine on a plate and who wouldn’t want to eat that! Full of colour and bursting with flavour. Pomegranates a rich antioxidants that has protective compounds beneficial for health and anti-inflammatory properties. So not only do they look pretty they are bursting with goodness!
SERVINGS: 2
INGREDIENTS:
For the dressing:
1 tbsp. of honey (more to taste)
2 tbsp. mustard
1 tbsp. olive oil
1 tbsp. lemon juice
2 tbsp. orange juice
⅓ tsp. cinnamon
For the salad:
7 oz. (200g) chicken breast
4 handfuls rocket
¼ iceberg lettuce, chopped
1 orange
½ pomegranate fruit, seeds
¼ cup (30g) pecans, roasted
METHOD:
Cut off the skin of the orange with a sharp knife into bite sizes. Mix the ingredients of the dressing in a cup, season with salt and pepper.
Cut the chicken breast into 4 smaller pieces, season with salt, coat with olive oil and place on a hot grill pan — grill for 4 minutes on both sides.
Drizzle the chicken pieces with a tbsp. of dressing and continue to grill for about 1.5 minutes on a slightly lower heat. Turn over then drizzle with another tbsp. of dressing, and grill for another minute. Remove from the pan and set aside. Once cooled slightly slice into pieces.
Mix the salad leaves and divide it between two plates, then top with the orange and chicken. Sprinkle with the pomegranate seeds and roasted pecans. Drizzle with the remaining dressing and serve.
