Rocket, chicken and date salad This rocket, chicken and date salad is a refreshing summer dish that satisfies both your sweet and savoury tooth, while giving you heaps of fibre and antioxidants at the same time! Main Salad Print this recipe Details Serves: Serves 2Number of ingredients: 10 IngredientsTo prep: 40 Minutes PrepTo cook: 10 Minutes CookDifficulty: Medium Nutrition per servingEnergy: 2205kJProtein: 38.2gFat (total) : 17.5g- Saturated Fat: 3.6gCarbohydrate (total): 48.6gFibre: 12.2gSodium: 111mg Ingredients 300g chicken breast fillets, trimmed 3 cups (750ml) water 1 large orange (300g) 1 ½ tablespoons lemon juice 3 teaspoons fresh lemon thyme 2 teaspoons extra virgin olive oil ½ medium pomegranate (160g) 70g baby rocket leaves (aragula) 4 fresh dates (80g), seeded, quartered lengthways 12 dry roasted natural almonds (15g), chopped coarsely Method Place chicken and the water in a small saucepan over high heat; bring to the boil. Reduce heat to low; simmer, uncovered, for 10 minutes. Remove from heat; cool for 20 minutes. Meanwhile, using a zester, zest rind from half the orange into long thin strips. Peel orange, cut orange into segments, reserving 1 ½ tablespoons of juice. To make dressing, combine juices, rind, thyme and oil in a small jug. Season with pepper. Remove seeds from pomegranate; reserve. Remove chicken from poaching liquid; shred coarsely. Arrange rocket on a large serving plate. Drizzle with a little dressing. Top with chicken, orange segments, dates, pomegranate seeds and nuts. Drizzle with remaining dressing.
