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Tahini and Lemon Chicken Salad with Pomegranate and Chilli
I love this spiced chicken salad: the diced lemon cools it down a little and the pomegranate give it little bursts of sweetness; a delicious 15-minute lunch or supper.
Serve it with lentils and a green salad.
Prep
15
minutes
Cook
minutes
Serves 4 people
No items found.
No items found.
Ingredients
- Cold chicken – about 150g
- Half a lemon
- Quarter red onion – or a few spring onions
- Pomegranate seeds – about a quarter of a pomegranate’s worth
- 1 red chilli – optional
- Parsley
- 1 tablespoon tahini
- 1 tablespoon balsamic
- A little water to dilute
- Salt and pepper
METHOD
- Roughly dice the chicken.
- Finely dice the onion and lemon (not together).
- Deseed the pomegranate. Finely slice the chilli. Roughly chop the parsley.
- Put everything apart from the chilli in a bowl, season well with salt and pepper and mix really with your hands.
- For the dressing, mix the tahini and balsamic, and add water to thin it a little. Add salt and pepper till it tastes good.
- Pour it over the salad and mix well – with your hands.
- Add the chilli, and mix with a spoon.
Diva notes.
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