Pomegranate, chicken & tahini salad

Name: Pomegranate, chicken & tahini salad
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: ½ small red onion, finely sliced; 1 small white or red cabbage, shredded; 1 cooked whole roast chicken, shredded (or about 400g cooked shredded chicken); 210 g pack pomegranate; 25 g pack mint, leaves shredded

This no-cook salad can be preapred in advance and tossed together at the last minute.

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Low in saturated fatHigh proteinSource of fibre1 of your 5 a day

Serves4
CourseMain meal
Prepare20 mins
Cook-
Total time20 mins

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½ small red onion, finely sliced
1 small white or red cabbage, shredded
1 cooked whole roast chicken, shredded (or about 400g cooked shredded chicken)
210g pack pomegranate
25g pack mint, leaves shredded

For the citrus tahini dressing

6 tbsp tahini
1 orange, juice
1 tbsp lemon juice
1 clove/s garlic, finely grated

For the dressing, mix the tahini in a bowl with the citrus juices and garlic. Add water, 1 tbsp at a time, to make a dressing the consistency of double cream, then season.
Rinse the sliced onion in cold water to reduce its pungency. Shake dry, then put in a large bowl with the cabbage and chicken. Toss with about two-thirds of the dressing until everything is nicely coated, adding more dressing if liked.
Toss the pomegranate seeds and shredded mint through the salad. Divide between plates and serve with flatbreads, if liked.

Cook’s tip

Simple swap: Prefer a meat-free option? Roast tofu cubes, then toss through the salad. Alternatively, use ready-cooked prawns or flaked hot smoked salmon.