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Tuesday, December 16, 2014

Chef Daniel Green's Chicken Orange and Pomegranate Salad

Chicken Orange and Pomegranate Salad
Serves 4

4 large oranges, peeled and thinly sliced
5 tbsp of olive oil juice from ¼ lemon
a handful of coriander, chopped
7 ½ ounces pomegranate seeds
4 skinless chicken breasts, cut into strips
freshly ground black pepper

Place the orange slices in a large mixing bowl.  Add 3 tablespoons of the olive oil, plus the lemon juice, coriander and pomegranate seeds.  Toss well to combine and set aside to marinate while you cook the chicken.

Heat the remaining olive oil in a non-stick grill pan and sear the chicken over high heat for about 3 minutes on each side, or until cooked through.  Turn off the heat and set aside to rest for a few minutes.

To serve, divide the salad between 4 serving plates, top with the warm chicken slices and finish with a few grinds of black pepper.

Stay connected with Chef Daniel Green on Get his new book The Paleo Diet on Amazon here.

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