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Poultry and Game

 
 
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tcapper

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
Dressing:
1tbsp olive oil
1tsp red wine vinegar
1tbsp tahini paste
3tbsp plain yoghurt

METHOD:

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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