Winter chicken salad with hot honey dressing
This colourful winter salad makes the most of all the brightest and best parts of winter produce - oranges, pomegranate, dried chillies and radicchio. It's delicious when made with warm, thick slices of crispy chicken breast, but also works well with leftover roast chicken.
Ingredients
Metric
Imperial
Salad
- vegetable oil
- 2 chicken breasts, skin on
- salt
- 1 radicchio, leaves separated
- 1 orange, segmented
- 1 handful of fresh mint leaves
- 1 handful of pomegranate seeds
Dressing
- 2 tbsp of orange juice
- 1 tsp honey
- 1 tsp chilli flakes, such as pul biber
- 1 tbsp of pomegranate molasses
- 1 tbsp of sherry vinegar
- salt
Method
Place a frying pan over a medium heat and, once hot, add a small splash of oil
- vegetable oil
Add the chicken breasts skin side down and place a sheet of greaseproof paper over them. Top the paper with something heavy, like a cast iron pan
- 2 chicken breasts, skin on
Cook the chicken for 5-7 minutes on the first side, depending on size, then flip the chicken breasts over. Cook on the second side for a minute or so, or until cooked through. If any liquid builds up in the pan, carefully pour this off as the chicken cooks to help ensure the chicken skin is crisp
Remove the chicken from the pan and season with salt. Set aside to rest
Make the dressing by combining the orange juice, honey, chilli, pomegranate molasses and sherry vinegar with some salt in a clean lidded jar or bowl then shake or whisk to combine
- 2 tbsp of orange juice
- 1 tsp honey
- 1 tsp chilli flakes, such as pul biber
- 1 tbsp of pomegranate molasses
- 1 tbsp of sherry vinegar
- salt
Toss the radicchio leaves and orange segments with the dressing and arrange on a platter. Slice the chicken into thick pieces and add it to the salad along with the mint and pomegranate seeds
- 1 radicchio, leaves separated
- 1 orange, segmented
- 1 handful of fresh mint leaves
- 1 handful of pomegranate seeds
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