Rocket, Chicken and Date Salad
Salad
Ingredients
300 gram chicken breast fillet, trimmed
3 cup (750ml) water
1 large orange (300g)
1/2 medium pomegranate (160g)
70 gram baby rocket leaves (arugula)
4 fresh dates (80g), seeded, quartered lengthways
12 dry roasted natural almonds (15g), chopped coarsely
1 1/2 tablespoon orange juice
1 1/2 tablespoon lemon juice
orange rind
3 teaspoon fresh lemon thyme
2 teaspoon extra virgin olive oil
pinch pepper
Description
Chicken salad with a citrus zing! This healthy lean salad is easy to prepare for lunching guests or take to work for lunch. And it's suitable for diabetics.
Directions
Place chicken and the water in a small saucepan over high heat; bring to the boil. Reduce heat to low; simmer, uncovered, for 10 minutes. Remove from heat; cool for 20 minutes.
Meanwhile, using a zester, zest rind from half the orange in long thin strips. Peel orange, cut orange into segments, reserving 1½ tablespoons of juice.
To make dressing; combine juices, rind, thyme and oil in a small jug. Season with pepper.
Remove seeds from pomegranate; reserve.
Remove chicken from poaching liquid; shred chicken coarsely.
Arrange rocket on a large serving plate. Drizzle with a little dressing. Top with chicken, orange segments, dates, pomegranate seeds and nuts. Drizzle with remaining dressing.
Notes
If you don’t have a zester, use a peeler to cut strips of orange rind, then cut the rind into thin strips. The chicken can be cooked a day ahead; cover, refrigerate.