This colourful but simple Chicken, Corn & Pomegranate salad was a success. Not many ingredients but nice contrasts of textures.
Chicken thighs (no skin or bones)
Chicken stock cube
Salt & pepper
Red wine vinegar
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.