Whether it’s something to take to work with you or a refreshing light lunch, this salad is filling and super tasty.
Ingredients:
2 chicken breast fillets
half a romaine heart lettuce
4 plum tomatoes, halved
50g spinach
1 lemon
¼ of a cucumber, sliced
¼ pomegranate
4tbsp olive oil
1tbsp honey
¼ tsp mustard
Salt and pepper to taste
Chicken is readily available from butchers all over the county, including Brace of Butchers and the Dorset Meat Company. Find more suggestions for meat producers here.
You can get local oil here and local honey here.
The rest of the ingredients can be found at farm shops.
Method:
Start by preheating the oven to 200 degrees.
In a medium sized bowl, make the marinade – mix half the olive oil, the honey, the zest of 1 lemon, the juice of half a lemon and salt and pepper to taste.
Slice up the chicken into strips and add it to the bowl, stirring so it is completely covered in the marinade. Cover and place in the fridge for around half an hour.
While the chicken in marinading, roughly chop the lettuce and toss with the spinach, cucumber and tomatoes. Leave aside and the make the salad dressing by mixing the remaining oil, the juice of the remaining half a lemon, the mustard and salt and pepper. Set this aside.
Heat up a frying pan over a high heat and hot sear the chicken for about 30 seconds on each side – for a chargrilled look, use a griddle. Finish it in the oven until cooked through around 10-12 minutes.
Once it is cooked through, toss the salad with the chicken and drizzle over the dressing, topping with pomegranate seeds.
