Gluten Free, Cow’s Dairy Free, Fructose Free, Diabetic Friendly, Paleo friendly, Low Carb
This is a really quick and easy salad to whip up, especially if you have your some poached chicken on hand. I find by poaching a batch of organic chicken each week I can easily add a serve to any salad during the week when I am busy. If pomegranates are not in stock, you can substitute with Lebanese cucumber or avocado or add them in as well. You can also substitute any of the herbs I’ve recommended or what ever you have on hand, but I always find keeping a generous supply on hand is really handy for adding to lunch and dinner recipes! Even better plant your own potted herb garden and you’ll never run out, not to mention save a packet at the grocery store!
What you’ll need…
- 150 – 200 grams of cooked organic chicken thighs or breast ( poach, pan fry or grill)
- Handful of finely sliced fennel – I recommend using a mandolin to do this
- 1 – 2 Tbsps. fennel tops – these are the fine little leaves goring off the fennel stalks – they look a bit like dill
- 2 Tbsps. fresh pomegranate seeds
- Fresh roughly chopped coriander – remove leaves from the stalks
- Fresh roughly chopped mint
- ½ a handful of snow pea sprouts
- ½ a handful of mixed lettuce leaves / rocket ( arugula) or baby spinach
- Ground black pepper and Celtic or Himalayan sea salt to taste
- ½ – 1 Lebanese cucumber, diced
Optional extra – ¼ sliced avocado
Salad Dressing
Sally’s Tip…
If you have reached your goal weight or are trying to gain weight, you could add a small side of cooked quinoa, but limit your serving size to ½ cup maximum, depending on your weight.
Enjoy this dish for lunch or dinner
Serves – 1 – 2 people
Recommended serving size – approximately 1.5 cups
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