Sunday, 5 February 2017

Chicken, Corn & Pomegranate Salad

Carole's Chatter: Chicken, Corn & Pomegranate Salad


This colourful but simple Chicken, Corn & Pomegranate salad was a success.  Not many ingredients but nice contrasts of textures.

Ingredients:

Chicken thighs (no skin or bones)
Pomegranate seeds
Corn cob
Basil (fresh)
Coconut milk
Chicken stock cube
Bay Leaf
Salt & pepper
Red wine vinegar

Method:

Poach the chicken in a mixture of coconut milk and chicken stock (the cube plus water).  Season with salt and pepper and chuck in a bay leaf.

Let it cool after it is tender and cut the chicken up into salad sized chunks.

Steam your corn cob – I have a microwave steamer that works well.  Boiling for 15 minutes would be fine too – no salt though.

Cut the kernels off the cob.  Combine with the poached chicken, basil and pomegranate seeds.  Season with a little salt and pepper.  When the salad is pretty cool, drizzle a little red wine vinegar over it.

The whole thing took about 20 minutes – most of that time being the time to poach the chicken.  If you had leftover chicken this salad would be even quicker.

3 comments:

  1. So colorful! I love pomegranates, so I bet I'd like this.

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  2. Nice colors and textures! Good idea to poach the chicken in coconut milk + chicken stock.

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  3. I like pomegranates! Pretty dish

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Your comments are most welcome. Cheers