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.