Chicken Spinach Salad with Pomegranate
By Poppin' Poms
Published on 09 March 2022
Treat your tastebuds to this chicken spinach salad with pomegranate. Nice to look at with colours that pop, this dish is a simple toss-up of green leaves, dressing and grilled chicken with ruby-red seeds scattered all over. Plus, the lemon adds zing to the dressing while the honey brings balance to the plate. A healthier choice, this pomegranate chicken salad is packed with flavour and goodness.Time and servings
1 hrTotal time
4Servings
1 hrCooking time
Ingredients
- 2 kg of chicken legs
- 3 tbsp of pomegranate molasses
- 3 tbsp of olive oil
- 80 g of pomegranate seeds
- 2 red onions, cut into wedges
- 1 lemon, cut into wedges
- 2 tbsp of ground sumac
- 700 g of maris piper potatoes, peeled and cut
- 50 g of flat-leaf parsley, roughly chopped
Method
Step 1
Place the chicken pieces in a large bowl with the olive oil, pomegranate molasses, red onions, lemon, sumac and a good sprinkling of sea salt and ground black pepper. Toss everything together well and marinade for at least 2 hours but preferably overnight.Step 2
When ready to cook, preheat the oven to 180°C/fan 160°C/gas mark 4. Tip the chicken and all the marinade ingredients out into a large roasting tin and add the potatoes. Place in the oven to roast for 45 minutes until the chicken has turned sticky and caramelised and the potatoes are cooked and golden.Step 3
Transfer to a large serving platter and scatter over the pomegranate seeds and parsley. Serve with any pan juices drizzled over the top.