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  • Chicken Spinach Salad with Pomegranate
Chicken Spinach Salad with Pomegranate

Chicken Spinach Salad with Pomegranate

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    4 serving

Prep time:

Cook time:

Serves: 4

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.
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Ingredients

  • 2 kg chicken legs
  • 3 tbsp olive oil
  • 3 tbsp pomegranate molasses
  • 2 red onions, cut into wedges
  • 1 lemon, cut into wedges
  • 2 tbsp ground sumac
  • 700g Maris Piper potatoes, peeled and cut
  • 80g pomegranate seeds
  • 50g 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.

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