WARM CHICKEN SALAD WITH POMEGRANATE AND CLEMENTINE

This is the ideal method to go through extra Sunday broil for Monday night supper

Fixings

For the chicken plate of mixed greens:

100 g bulgur wheat

200 ml high temp water

500 g prepared cooked room temperature chicken, attacked strips

2 clementines, divided

enormous small bunch of mint (25g), generally slashed

enormous small bunch of dill (25g), generally slashed

0.5 pomegranate, seeds as it were

modest bunch of pine nuts

For the dressing:

juice of 1 clementine

juice of 1 lemon

1 tsp allspice

1 tsp paprika

0.5 tsp cumin

3 tbsp olive oil

1 clove garlic, minced salt to prepare

Technique

1 Pour the bubbling boiling water over the bulgur wheat in a medium-size bowl. Spread with stick film and put in a safe spot for 5-10 minutes.

2 Whisk the dressing into a huge bowl, at that point add all the fixings to the bowl and blend. Throw into the cooked bulgur wheat and turn out onto a huge platter and serve.

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