Chicken broccoli salad with oranges and pomegranate seeds
This light, citrusy chicken salad can be used as a delicious appetizer or satisfying entree.
Our teenaged son was flipping through a gourmet cookbook by Israeli chef Efrat Libfroind when he found this beautiful salad. Being the kind of guy who is as comfortable in the kitchen as he is on the football field, and being famished (his usual state), he got right to work frying chicken, sautéing broccoli and whipping up the dressing. The results were fabulous – but hey, when someone else cooks, I’m always happy.
We’ve modified the recipe slightly to make it easier on busy cooks, but still an outrageously delicious and satisfying salad with everything you need for a well-rounded meal.
- 2 tablespoons oil
- 3 chicken cutlets, pounded and cut into strips
- 1/4 cup honey
- 2 tablespoons spicy brown mustard
- 1/2 teaspoon pepper
- 1 teaspoon salt
- 2 cloves garlic, crushed
- 24 ounces frozen broccoli florets, defrosted
- 2 oranges
- 1 pomegranate
- 1 head romaine or Boston lettuce, chopped
- 1/2 cup mayonnaise
- 1/4 cup orange juice
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup
- 2 tablespoons snipped chives
Whisk honey, mustard, garlic, salt and pepper. Add chicken strips and toss to coat.
Heat oil in frying pan. Add chicken strips and cook approximately five minutes, or until cooked through. Transfer to paper towel-lined plate.
In the same frying pan, add broccoli florets and season with a pinch of salt and pepper. Toss and cook on low heat for 2-3 minutes to heat and absorb the flavors.
Whisk mayonnaise until smooth. Add orange juice, vinegar and remaining dressing ingredients and whisk until all are incorporated.
Chop orange into segments. Separate pomegranate seeds (also called arils).
To assemble salad, layer romaine, broccoli, chicken strips, orange segments and pomegranate seeds. Dress and toss immediately before serving.