Name: Chicken and Pomegranate Salad with Warm Prune Stuffing
Prep time: 30 min
Total time: 30 min
Yield: 2
Cuisine: R242
Ingredients: 4 handfuls of mixed leaves (suggest baby spinach, water-cress, lambs lettuce); 2 large chicken breasts, cooked and roughly shredded; 2 carrots, peeled, trimmed and grated; ½ cucumber, peeled and diced; 2 tbs pomegranate seeds; 4 tbsp Olive oil; 4 tbsp Sunsweet Prune juice; 2 tbsp lemon juice; Squeeze of honey; 1 tsp English mustard; 30g butter; 1 medium onion, peeled, trimmed and finely chopped; 1 stick of celery, trimmed and finely chopped; 75ml Sunsweet Prune juice; 100g Sunsweet Prunes, roughly chopped; 100g cooked chestnuts (I use a jar), roughly chopped; 100g gluten free breadcrumbs (regular will do); Juice and zest of ½ lemon; 1 tbsp fresh sage, finely chopped; 1 tbs rapeseed oil, for frying

Chicken and Pomegranate Salad with Warm Prune Stuffing

Stampa la ricetta

So much more than just a salad It’s a fairly substantial meal! But also because of the vibrant colours which are perfect for brightening up a glum winter’s day.

Tempo di preparazione: 30
Total Time: 30 minutes
Porzioni: 2 1x
Method: import-018
Cuisine: R242

Ingredienti

Unità Dosi

For the Salad base:
4 handfuls of mixed leaves (suggest baby spinach, water-cress, lambs lettuce)
2 large chicken breasts, cooked and roughly shredded
2 carrots, peeled, trimmed and grated
1/2 cucumber, peeled and diced
2 tbs pomegranate seeds

For the dressing:
4 tbsp Olive oil
4 tbsp Sunsweet Prune juice
2 tbsp lemon juice
Squeeze of honey
1 tsp English mustard

For the Warm Prune Stuffing:
30g butter
1 medium onion, peeled, trimmed and finely chopped
1 stick of celery, trimmed and finely chopped
75ml Sunsweet Prune juice
100g Sunsweet Prunes, roughly chopped
100g cooked chestnuts (I use a jar), roughly chopped
100g gluten free breadcrumbs (regular will do)
Juice and zest of 1/2 lemon
1 tbsp fresh sage, finely chopped
1 tbs rapeseed oil, for frying

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Procedimento

First make the stuffing. Melt the butter in a large frying pan, then add the onions and celery, leaving to cook for 10 minutes to soften without browning.
Assemble the salad in a large serving bowl: leaves first, then the chicken, the grated carrot and the cucumber, sprinkling in the pomegranate seeds last. Set aside.
Next make the dressing: place all of the ingredients in a cup or a small jug, and whisk quickly with a fork. Set aside.
Add the prune juice to the pan, increase the heat and stir well, until the mixture is boiling. Leave to bubble for a couple of minutes, until the juice has reduced by about half.
Remove from the heat and add the prunes and the chestnuts, mix, then add the rest of the ingredients stirring well to incorporate everything. You want the mixture to be slightly sticky to touch. If it feels dry, sprinkle over a tablespoon of prune juice, and mix again.
Using a teaspoon as a guide, make small balls of the mix and set aside.
Quickly wipe out the frying pan, then heat the rapeseed oil in it, and when hot add the stuffing balls. Check, and when brown and crispy, quickly turn each ball. Remove from the pan and add to the top of the salad.
Serve while still warm without mixing the salad, spooning the dressing over it just before eating.

Notes

California Bakery

Nutrition

calorie: 590

Find it online: https://sunsweet.eu/it/ricette/r242-chicken-and-pomegranate-salad-with-warm-prune-stuffing/