Crunchy vegetable and chicken salad with pomegranates and quinoa
Gourmets will be delighted with this pretty salad: nutritious, crunchy, with summer flavours, lively, colourful - in short, a cocktail of ingredients carefully balanced for maximum pleasure. So bon appétit!
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Ingredients
Portions:
4
150 g
chicken breast, cooked and sliced
100 g
quinoa, cooked
30 g
yellow carrot, julienned
30 g
orange carrot, julienned
30 g
snow peas, trimmed and sliced
30 g
courgette, julienned
30 g
fine green beans, trimmed and blanched
60 g
pomegranate seeds
For the dressing:
2 tbsp
olive oil
1 tbsp
pomegranate molasses
1 piece
lime, juiced
0.5 piece
red onion, finely sliced
1 pinch
fine salt
1 pinch
ground white pepper
For garnish:
10 g
fresh coriander, chopped
10 g
fresh mint, chopped
1 piece
organic yellow lemon, zested
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Cook the chicken breast until fully cooked and slice it into thin strips. Set aside to cool.
- Cook the quinoa according to package instructions and let it cool.
- Prepare the vegetables: julienne the yellow and orange carrots, slice the snow peas, julienne the courgette, and blanch the fine green beans.
- In a large bowl, combine the cooked chicken, quinoa, all the prepared vegetables, and pomegranate seeds.
- In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp pomegranate molasses, the juice of 1 lime, and finely sliced 0.5 piece red onion. Season with a pinch of fine salt and ground white pepper.
- Pour the dressing over the salad and toss to combine. Garnish with chopped fresh coriander, fresh mint, and the zest of 1 organic yellow lemon.