Chicken, Avocado and Pomegranate Salad
This unbelievably healthy salad is packed with lean protein, healthy fats and antioxidant packed pomegranate seeds.
Method
Based on 4 servings, adjust as needed.
Step 1
If you are serving your salad with coriander flatbreads, preheat the oven to 200C/180C fan. Cut the flatbreads in half, place onto a baking sheet and put into the preheated oven for 5 minutes to warm through.
Step 2
Whisk together 100mls olive oil, juice and zest of a whole lemon and 2 tsp Dijon mustard in a jug until emulsified. Stir in the 20g chopped tarragon and season to taste.
Step 3
Chop 2 avocados, 1 cucumber and 3 spring onion. Place in a large salad bowl, and toss together with mixed salad leaves, pomegranate seeds and half of your green herb dressing. Remove the skin from 4 cooked chicken breasts and slice into 2cm thick slices.
Step 4
Serve the salad salad topped with sliced chicken and the remaining dressing. Serve along side the warmed flatbreads, if using.
- Ingredients
- Based on 4 servings
-
20g Tarragon, finely chopped 1x Sainsbury's Fresh Packed Tarragon 20g -
3 Spring Onion, sliced 1x Sainsbury's Spring Onions Bunch 100g -
1 Lemon, zested and juiced 1x Sainsbury's Lemons -
2 Avocado, chopped 1x Sainsbury’s Medium Ripe & Ready Avocados x2 -
1 Cucumber, chopped 1x Sainsbury's Whole Cucumber -
100ml Olive Oil 1x Sainsbury's Olive Oil 500ml -
2 tsp Dijon Mustard 1x Sainsbury's Dijon Mustard 185g -
180g Mixed Salad Greens 1x Sainsbury's Italian Style Salad 180g -
4 Cooked chicken breast, skin removed 2x Sainsbury's Cooked Roast British Chicken Breast Fillets x2 240g -
80g Pomegranate Seeds 1x Sainsbury's Pomegranate 80g -
1 packet Coriander flatbreads, cut in half 1x Deli Kitchen Persian Flatbread 200g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g