UKTV recipes
Sophie Grigson from Market Kitchen
A pomegranate dressing gives a beautiful sweet-tart flavour to Sophie Grigson’s chicken salad
 

Poached chicken salad with pomegranate molasses

Poached chicken salad with pomegranate molasses

Method

 
1. For the chicken: poach the chicken several hours in advance, or even the day before. Put it in big saucepan with the lemon, carrots, celery, bouquet garni, peppercorns and a little salt.

2. Add water to cover and bring slowly up to the boil. Reduce the heat and simmer very, very gently for about an hour or until the chicken is cooked through. Leave to cool in the liquid.

3. Remove the chicken (strain and save the stock to make soup or gravy some other time), pull off and discard skin, then shred the flesh with your fingers. Reserve.

4. For the dressing: simply whisk the pomegranate molasses with the oil and add salt and pepper to taste.

5. For the salad: just before serving, toss the salad ingredients with the chicken and just enough dressing to coat nicely. Serve swiftly before the lettuce begins to wilt.

Comments                        add a comment add a comment

 
Be the first to add a comment...
easy
 
Serves: 6
Prep: 15 min
Cook: 1 hr, plus cooling
 
 

Ingredients


For the chicken

1 small chicken
1 lemon, halved
2 Carrots, sliced
1 stick Celery, sliced
1 bouquet garni, (bay leaf, parsley, thyme)
10 Black peppercorns

For the dressing

1 1/2 tbsp Pomegranate molasses
4 tbsp extra virgin olive oil

For the salad

1 romaine or cos heart Lettuce
2 tbsp toasted pine nuts
1/2 pomegranate, seeds only
30g golden raisins
 

Top Sponsored Searches

Advertisement

 
 
 
Like this recipe?
 
print Print
 
Print this recipe
 
save Save
 
Save this recipe to My Recipe Book
 
share Share
 
Email to a friend
 
 
 
 
 

Sky Channel 249, Virgin TV 260
Food On TV Now

Food  All UKTV