Chicken salad with pomegranate, almonds, and orange

Name: Chicken salad with pomegranate, almonds, and orange (Ensalada de pollo con granadas y almendras y naranja)
Yield: Serves 4
Cuisine: Spanish
Ingredients: 1 tomato, cored and diced; ¾ cup (3 oz/85 g) chopped almonds or walnuts; 9 oz (250 g) boneless skinless chicken breasts or thighs; 10–15 g mustard shoots (optional); 1 red onion, peeled and finely diced; ½ cup (3 oz/85 g) sliced strawberries; 1 level tablespoon Dijon mustard; 3 tablespoons clear honey; 1 orange, peeled, pith and seeds removed, cut into small pieces; 2 tablespoons sesame seeds; 2–3 tablespoons extra virgin olive oil; Seeds of 1 pomegranate; 6 loosely packed cups (5¾ oz/165 g) mixed salad greens; 2 medium carrots, finely diced or grated; 2 tablespoons extra virgin olive oil

Ensalada de pollo con granadas y almendras y naranja

Preparation info

Serves
4

Difficulty
Easy

Appears in

Andaluz

By Fiona Dunlop

Published 2023

About

Chicken and strawberry? Such eclectic sweet and salty ingredients make up this elaborate salad, with most of the work in the preparation. You can leave out some ingredients, but try to maintain the contrast of flavors and textures. Fry the chicken pieces at the last minute, since they should be hot.

Ingredients

6 loosely packed cups (5¾ oz/165 g) mixed salad greens
1

Europe
Spain
Córdoba
Mediterranean
Gluten-free

Method

In a large bowl, mix the salad greens, orange, pomegranate seeds, and diced vegetables.

Cut the chicken into small chunks, coat in the sesame seeds, and fry in extra virgin olive oil over medium heat until cooked through, 5 to 7 minutes. Mix into the salad.

Just before serving, sprinkle the chopped nuts, mustard shoots, and strawberries over the top. Add the vinaigrette, tossing