Chicken Salad with Greens and Seeds


I eat very little meat (beef, pork, and chicken) and only in the rare occasion I will actually crave something specific. A refreshing, nutritious, mingled up chicken salad is one of those cravings I give into every now and then.


The Chicken

These are chicken breasts, oiled, salted, seared in a hot pan (2 minutes on each side) and finished off in a 180 degree preheated oven (10 minutes). Let them cool down and slice thinly.


The greens

  • Kale, finely shredded

  • Lettuce, finely shredded

  • Coriander leaves, picked by hand

The seeds

The rest

  • Red onion, very thinly sliced

  • Lemon slices, very thinly sliced, blanched for 2 minutes, then tossed with salt, sugar and olive oil, and roasted at 180 degrees for 20 minutes

The dressing

  • Pomegranate molasses, 1 tsp

  • Mustard, 1 tsp

  • Balsamic vinegar, 1 tsp

  • Apple cider vinegar, 2 tsp

  • Olive Oil, 10 tsp

  • Sumac, 1/2 tsp

  • Salt, to taste