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Poultry and Game

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Chicken, walnut and pomegranate salad

message posted 12-Dec-08 13:10:57
Serves 4
Prep 20min
Cook 5min

1 roasted organic chicken, 1.5kg
150g fine green beans
1 red radicchio
1 pomegranate
2 celery stalks, finely sliced
100g baby rocket leaves
Sea salt and pepper
2tbsp walnut halves, toasted
1tbsp olive oil
1tsp red wine vinegar
1tbsp tahini paste
3tbsp plain yoghurt


Shred the chicken meat into bite-sized pieces, discarding the bones, and season well. Cook the green beans in simmering salted water for 5 minutes. Drain. Shred the radicchio into bite-sized pieces. Cut the pomegranate into quarters and turn each inside out over a bowl, pushing out the flesh with your fingers. Make the dressing by whisking together the olive oil, vinegar, tahini, yoghurt, sea salt and pepper, adding a little water until you have a single-cream consistency. Add the chicken, green beans, celery, rocket and radicchio, toss lightly and scatter with the walnut halves and pomegranate

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