Vegetable and chicken salad with pomegranates
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 breasts
50 g
fine green beans
50 g
champignon de Paris, sliced
50 g
courgette, diced
30 g
snow peas
30 g
yellow carrot, julienned
30 g
orange carrot, julienned
60 g
pomegranate seeds
1 piece
stem onion, finely chopped
1 piece
red onion, thinly sliced
1 tbsp
olive oil
0.5 piece
lime, juiced
0.5 piece
lemon, juiced
1 pinch
fine salt
1 pinch
white pepper, ground
5 g
fresh coriander, chopped
5 g
fresh mint, chopped
thyme (optional)
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Heat 1 tbsp of olive oil in a skillet over medium heat. Add 150 g chicken breasts, season with a pinch of salt and white pepper, and cook for 8 minutes on each side until fully cooked. Remove from heat and let cool before slicing.
- Blanch 50 g fine green beans and 30 g snow peas in boiling water for 2 minutes. Drain and rinse under cold water to stop cooking.
- In a large bowl, combine sliced 150 g chicken, 50 g champignon de Paris, 50 g courgette, blanched beans and peas, 30 g yellow carrot, and 30 g orange carrot.
- In a separate bowl, mix the juice of 0.5 lime and 0.5 lemon. Pour over the salad.
- Garnish the salad with 60 g pomegranate seeds, 1 piece chopped stem onion, 1 piece sliced red onion, 5 g fresh coriander, and 5 g fresh mint. Toss gently to combine.