Chicken, Avocado and Pomegranate Salad

    10m prep time
    10m total time
    Easy level
    12 ingredients

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
  • 2 Avocado, chopped 1 x Sainsbury’s Medium Ripe & Ready Avocados x2
  • 1 Cucumber, chopped 1 x Sainsbury's Whole Cucumber
  • 100ml Olive Oil 1 x Sainsbury's Olive Oil 500ml
  • 80g Pomegranate Seeds 1 x Sainsbury's Pomegranate 80g
  • 20g Tarragon, finely chopped 1 x Sainsbury's Fresh Packed Tarragon 20g
  • 3 Spring Onion, sliced 1 x Sainsbury's Spring Onions Bunch 100g
  • 1 Lemon, zested and juiced 1 x Sainsbury's Lemons
  • 180g Mixed Salad Greens 1 x Sainsbury's Italian Style Salad 160g
  • 4 Cooked chicken breast, skin removed 2 x Sainsbury's Cooked Roast British Chicken Breast Fillets x2 240g
  • 2 tsp Dijon Mustard 1 x Sainsbury's Dijon Mustard 185g
  • Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
  • 1 packet Coriander flatbreads, cut in half 1 x Deli Kitchen Persian Flatbread 200g
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