Name: Rocket, chicken and date salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 2
Ingredients: 300 gram chicken breast fillet, trimmed; 3 cup (750ml) water; 1 large orange (300g); 1/2 medium pomegranate (160g); 70 gram baby rocket leaves (arugula); 4 fresh dates (80g), seeded, quartered lengthways; 12 dry roasted natural almonds (15g), chopped coarsely; Dressing; 1 1/2 tablespoon orange juice; 1 1/2 tablespoon lemon juice; orange rind; 3 teaspoon fresh lemon thyme; 2 teaspoon extra virgin olive oil; pinch pepper

Rocket, chicken and date salad

Chicken salad with a citrus zing! This healthy lean salad is easy to prepare for lunching guests or take to work for lunch. And it's suitable for diabetics.

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Serves 2

Prep

25M

Cook

15M

Total

40M

Ingredients

300 gram chicken breast fillet, trimmed

3 cup (750ml) water

1 large orange (300g)

1/2 medium pomegranate (160g)

70 gram baby rocket leaves (arugula)

4 fresh dates (80g), seeded, quartered lengthways

12 dry roasted natural almonds (15g), chopped coarsely

Dressing

1 1/2 tablespoon orange juice

1 1/2 tablespoon lemon juice

orange rind

3 teaspoon fresh lemon thyme

2 teaspoon extra virgin olive oil

pinch pepper

Method

1.Place chicken and the water in a small saucepan over high heat; bring to the boil. Reduce heat to low; simmer, uncovered, for 10 minutes. Remove from heat; cool for 20 minutes.

2.Meanwhile, using a zester, zest rind from half the orange in long thin strips. Peel orange, cut orange into segments, reserving 1½ tablespoons of juice.

3.To make dressing, combine juices, rind, thyme and oil in a small jug. Season with pepper.

4.Remove seeds from pomegranate; reserve.

5.Remove chicken from poaching liquid; shred chicken coarsely.

6.Remove chicken from poaching liquid; shred chicken coarsely.

If you don’t have a zester, use a peeler to cut strips of orange rind, then cut the rind into thin strips. The chicken can be cooked a day ahead; cover, refrigerate.
Note

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