Chicken & Pomegranate Salad with Tahini Dressing
- Ellen Stanton
- Sep 20, 2016
- 2 min read
One day I was seriously craving a plate of greens, which was when I discovered this wonderful dish. The sweet 'pop' of pomegranate is so gorgeous when paired with the tangy tahini dressing and salty spiced chicken.
I knew this dish was a winner and this was proved when I chose to feature it on my salad menu whilst working at a local cafe over the summer - the customers seemed to love it!
It doesn't have too many components but the colours make it look so pretty and really give it that wow factor. I always say, healthy foods always look prettier and this salad definitely supports this. I have chosen to use a mixture of brown basmati and wild rice because I love the contrast in colours. However, this is optional and just using brown basmati rice will still give you a brilliant result.
Ingredients:
(Serves 2)
For the salad:
- 100g basmati and wild rice mix
- 2 chicken legs with skin on
- a handful of pomegranate
- 2 handfuls of rocket
- 70g tenderstem brocoli
- 70g radishes
- olive oil
- paprika
For the dressing:
- 1tbsp tahini
- 1tbsp lemon juice
- ¾ tbsp balsamic vinegar
- 1tbsp olive oil
- salt and pepper
- water
Method:
1. Preheat the oven to 180C.
2. Prepare the chicken legs by drizzling over olive oil and sprinkling over paprika. Place them in the oven for 35-40 minutes or until cooked through.
3. Meanwhile, thinly slice your radishes. You can prepare the bed of your salad by laying down a handful of rocket per serving.
4. Cook the rice according to its instructions - brown basmati and wild rice usually takes 20-25 minutes.
5. Prepare the dressing by adding all the ingredients except the water and mixing it together to form a paste. Season it with salt and pepper.
6. 5 minutes before the chicken and rice are cooked, steam the tenderstem broccoli.
7. Drain the rice and scatter this in the centre of the plates. Top with the radishes and pomegranate then place the chicken leg in the centre of the dish and surround it with the broccoli florets.
8. Return to your dressing paste, add a splash of water and then stir it with a spoon. Add another splash of water if needed, in order to achieve a runny consistency. This will make it easy for you to now drizzle the dressing over the dish.
