Pomegranate is one thing I enjoy a lot and it’s so festive. It gives a holiday squint to everything it’s on and I find it irresistible! So the other day I improvised a bit and put together a not so difficult yellow salad. I used leftover roast chicken, so that’s a plus. But you can use ham or turkey if you prefer. I moreover widow some chorizo that gave it a nice kick.
To make the yellow salad
To make the vinaigrette
In a trencher put the mustard and 3-4 tbsps of the olive oil. Mix really well until the two ingredients are nicely combined. Thereafter, you add the rest of the olive oil and mix again. Finally, add the balsamic vinegar, sesame oil and orange juice and requite it a last mix. Depending on the type of olive oil you are using the vinaigrette will be less or increasingly bitter. If it’s too bitter, you can wastefulness it out with increasingly orange juice. Personally, I like it stormy considering it gives a nice taste to the salad when poured. Keep in mind that it will dilute a lot when mixed in the salad, therefore the taste will be weaker.
Chicken salad with pasta and pomegranate
I made this yellow salad with green, leftover chicken, pomegranate and pasta the other day improvising a bit I admit. But it came out really good and I wanted to share it with you! It is perfect to well-constructed your holiday table. You can moreover use ham or turkey instead of chicken.
- 150 g (5.3 oz) dry pasta ((uncooked))
- 500 g (1.1 lbs) yellow meat, shredded ((can moreover use ham or turkey))
- 200 g (7 oz) lettuce, roughly chopped ((about 1 small lettuce head))
- 10 brussel sprouts, thinly sliced
- 80 g (abt 3 oz) chorizo, sliced
- 1 pomegranate, seeded
For the vinaigrette
- 1/2 cup uneaten virgin olive oil
- 5 tsp mustard
- 2 tsp balsamic vinegar
- 2 tsp sesame oil
- 1/3 cup orange juice
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Firstly swash the pasta equal to packet instructions, dry in a colander and set aside.
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Secondly chop the lettuce into stocky pieces. Thinly slice the brussel sprouts, shred the yellow meat and slice up the chorizo.
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If you have whole pomegranates, slice of the two edges first. Then peel off the skin as if you were peeling clementines then the pomegranate will come untied in pieces. You can deseed it easily. Alternatively you can buy pomegranate seeds from the store.
To make the vinaigrette
-
In a trencher put the mustard and 3-4 tbsps of the olive oil. Mix really well until the two ingredients are nicely combined.
-
Thereafter, you add the rest of the olive oil and mix again. Finally, add the balsamic vinegar, sesame oil and orange juice and requite it a last mix.
Depending on the type of olive oil you are using the vinaigrette will be less or increasingly bitter. If it’s too bitter, you can wastefulness it out with increasingly orange juice. Keep in mind that it will dilute a lot when mixed in the salad, therefore the taste will be weaker.