Indian Chicken, Pomegranate & Herb Salad
15m prep 15m cook 50m ready
A vibrant Indian-inspired salad featuring spiced chicken, fresh pomegranate seeds, herbs, and grated carrots, tossed with a tangy lemon dressing.
Ingredients
- 500 g skinless, boneless chicken breasts cut into bite-sized pieces
- 29.6 ml olive oil
- 1 pomegranate
- 2 mint leaves roughly chopped
- 2 coriander (cilantro) leaves roughly chopped
- 3 large carrots peeled and grated
- 1 lemon juice of
- 29.6 ml olive oil
- 2.46 ml turmeric
- 2.46 ml mild chilli powder
- 4.93 ml garam masala
- 2 clove garlic
- 4.93 ml sea salt
Nutrition (per serving, estimated)
Estimated based off 10 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 186 mg
- Iron: 2.91 mg
- Magnesium: 76.4 mg
- Phosphorus: 434 mg
- Potassium: 1228 mg
- Zinc: 2.12 mg
Let's Cook
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Step 1.
To make the spice paste, combine 2 tbsp olive oil, ½ tsp turmeric, ½ tsp mild chilli powder, 1 tsp garam masala, 2 garlic cloves, and 1 tsp sea salt in a mini food processor. Grind to a smooth paste. Scrape the paste into a mixing bowl, add the 500g chicken pieces, and mix well until completely coated. Cover and refrigerate for 30 minutes (or overnight if time allows).
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Step 2.
Heat 2 tbsp olive oil in a frying pan over medium heat. Add the marinated chicken pieces and cook for 5–6 minutes per side, until golden, crispy, and cooked through (internal temperature reaches 165°F/74°C). Set aside.
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Step 3.
While the chicken cooks, roll the pomegranate on a hard surface to loosen seeds. Cut in half. Hold one half over a bowl (place bowl in sink to catch mess) and bash the seeds out with a wooden spoon. Remove any white pith from the seeds and strain out excess juice.
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Step 4.
In a serving bowl, combine the pomegranate seeds, roughly chopped mint and coriander, grated carrots, and lemon juice. Mix well. Top with the cooked chicken pieces and any pan juices. Serve immediately.
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