Chicken and Radicchio Salad with Pomegranate, Orange and Mint
Forget boring salads. This flavour-packed recipe combines tender roast chicken with sweet citrus, juicy pomegranate, fresh mint and a creamy tahini dr...Forget boring salads. This flavour-packed recipe combines tender roast chicken with sweet citrus, juicy pomegranate, fresh mint and a creamy tahini dressing. Chickpeas and pistachios add texture and substance, making this a satisfying meal that's packed with protein, fibre and plenty of plant diversity. Read more Forget boring salads. This flavour-packed recipe combines tender roast chicken with sweet citrus, juicy pomegranate, fresh mint and a creamy tahini dressing. Chickpeas and pistachios add texture and substance, making this a satisfying meal that's packed with protein, fibre and plenty of plant diversity. Forget boring salads. This flavour-packed recipe combines tender roast chicken with sweet citrus, juicy pomegranate, fresh mint and a creamy tahini dressing. Chickpeas and pistachios add texture and substance, making this a satisfying meal that's packed with protein, fibre and plenty of plant diversity.
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NUTRITION PER SERVING (Read more)
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Ingredients
Method
Gather and prepare your ingredients. Preheat the oven to 200C/180C fan.
Rub the chicken with salt and olive oil and roast for 40 minutes until cooked through and the juices run clear.
Allow the chicken to cool before cutting the meat off the bone. Set aside until needed.
Prepare the salad by combining the pomegranate seeds, mint, radicchio leaves, oranges, chickpeas and pistachios in a large bowl.
In a small bowl, whisk together the dressing ingredients. Season to taste. Add a splash more water, if needed; it should be a pourable consistency.
Add the chicken to the salad, pour over the dressing and toss everything together. Serve topped with extra mint leaves and pomegranate seeds, if you like.
User comments (1)
Really nice and quick and easy to make Really recommend