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Recipe Roasted Chicken & Mango Salad with Zesty Pomegranate Vinaigrette

Roasted Chicken & Mango Salad with Zesty Pomegranate Vinaigrette
  • Makes 1
  • 15 minutes
  • Difficulty Easy
  • 14 Ingredients
By

52 Comments

This salad is colourful, zesty, sweet and packs a punch flavour wise. A stunning addition to your Christmas feast.

Ingredients (makes 1 Large salad)

  • 400g Roasted Inghams whole chicken breast meat, sliced thinly
  • 1 medium sized Mango, peeled and sliced into thin strips
  • 1/4 cup Pistachio kernels (unsalted)
  • 1/4 cup Pine nuts
  • Seeds from ½ a pomegranate
  • 2 Spring onions, sliced thinly
  • 1 large bag Rocket
  • DRESSING
  • 3 TBS Pomegranate syrup
  • 2 TBS Red wine vinegar
  • 1 TBS Dijon mustard
  • 1/2 TBS Honey
  • 1 -2 TBS Good quality Olive oil
  • Salt & pepper

Method

  1. Wash and dry the rocket, and arrange on a serving plate.
  2. Top with slices of mango, chicken pieces, spring onion, pine nuts, pistachio nuts and pomegranate seeds.
  3. Make the dressing by mixing all ingredients together until well combined
  4. Drizzle the dressing over the top of the salad, and serve immediately

Notes

Pomegranate syrup can be found in most Middle Eastern shops or a large supermarket that has a good International section. I roasted two chickens at a time and used one for this salad, so its a great way to be able to plan ahead for a meal. Use one as a roast and one for this meal!

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