Oh man. I devoured this salad, and it might just be my new favourite way to eat pomegranates (short of just stuffing them in my face, of course). This recipe came about when I had some leftover curry mayo and roasted chicken to use up. I'm not the biggest meat eater, but when I do eat it I prefer to have it incorporated into a dish, rather than have it be the feature. And when I usually make chicken salad, I tend to migrate towards the recipes that have fruit in there (usually grapes). I didn't have any grapes in the house, but I had dried cranberries...and one lonely pomegranate. Luckily for me, it turned out to be the best idea.
I ended up folding this chicken salad into a wrap with a healthy dose of mixed greens. The avocado adds a lot of richness and the curry flavour is potent enough that I found I didn't need more than a couple tablespoons for a satisfying meal. If you wanted to throw in a stalk or two of finely chopped celery, I can see adding some wonderful crunch! This salad would also be great served with crackers or on field greens for a lower-carb option.
Pomegranate Chicken Curry Salad
Author: Amanda
Difficulty: easy
Serves: 3-4
Ingredients
Salad
- 1 chicken breast, cooked
- 1/2 cup fresh pomegranate seeds
- 1 avocado
- 1/2 bunch green onions
- 1 jalapeno pepper, deseeded
- 1 batch curry mayo (recipe follows)
- pepper, to taste
- 1/4 cup chopped walnuts (optional)
Curry Mayo
- 1/4 cup mayonnaise
- 1/2 teaspoon curry powder
- 1/8 teaspoon cumin
- 1/4 teaspoon salt
- dash cayenne pepper
Directions
Combine curry mayo ingredients together and set aside. Section pomegranate in a bowl of water and remove the seeds. Set one half cup of seeds aside for recipe. Dice chicken breast into 1/2 inch sized pieces. Dice avocado, deseeded jalapeno pepper into small pieces. Slice green onion into small pieces. Add chopped walnuts if desired. Combine all ingredients in mixing bowl with curry mayo, and serve.
Step-by-Step Photos
The easiest way to deseed a pomegranate is to cut a portion off - aim for about 1/3 of the fruit or so, and submerge it in water. That way when you go to peel off the seeds from the flesh they should pop off fairly easily and won't burst and turn your kitchen into a murder scene. Extra white bits should float to the top so they are easy to discard. Put 1/2 cup aside for the salad and go to town on the rest while you prepare everything else.
Dice the chicken, avocado, and jalapeno pepper. Slice the green onions. Throw them all in a bowl with the pomegranate seeds. If you are using walnuts, throw them in too. I didn't think of them until after I had made the salad and once I put them in I knew it was a good decision.
Mix up all the ingredients with some curry mayo and pepper. I had the curry mayo from a couple of days before, so I don't have pictures of it, unfortunately. Now it is ready to serve!
I had my wrap with some hummus and cucumber sticks and a dry vanilla soda. I can't wait to make this again before pomegranates go out of season!
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