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Chicken and Pomegranate Salad with Prune Stuffing


Preparation
30
minutes
Servings
2
persons
Nutrition
590
calories

Ingredients

For the Salad base:
4 handfuls of mixed leaves (suggest baby spinach, water-cress, lambs lettuce)
2 large chicken breasts, cooked and roughly shredded
2 carrots, peeled, trimmed and grated
½ cucumber, peeled and diced
2 tbs pomegranate seeds
For the dressing:
4 tbsp Olive oil
4 tbsp Prune juice
2 tbsp lemon juice
Squeeze of honey
1 tsp English mustard
For the Warm Prune Stuffing:
30g butter
1 medium onion, peeled, trimmed and finely chopped
1 stick of celery, trimmed and finely chopped
75ml Prune juice
100g Prunes, roughly chopped
100g cooked chestnuts (I use a jar), roughly chopped
100g gluten free breadcrumbs (regular will do)
Juice and zest of ½ lemon
1 tbsp fresh sage, finely chopped
1 tbs rapeseed oil, for frying

Instructions

1. First make the stuffing. Melt the butter in a large frying pan, then add the onions and celery, leaving to cook for 10 minutes to soften without browning.

2. Assemble the salad in a large serving bowl: leaves first, then the chicken, the grated carrot and the cucumber, sprinkling in the pomegranate seeds last. Set aside.

3. Next make the dressing: place all of the ingredients in a cup or a small jug, and whisk quickly with a fork. Set aside.

4. Add the prune juice to the pan, increase the heat and stir well, until the mixture is boiling. Leave to bubble for a couple of minutes, until the juice has reduced by about half.

5. Remove from the heat and add the prunes and the chestnuts, mix, then add the rest of the ingredients stirring well to incorporate everything. You want the mixture to be slightly sticky to touch. If it feels dry, sprinkle over a tablespoon of prune juice, and mix again.

6. Using a teaspoon as a guide, make small balls of the mix and set aside.

7. Quickly wipe out the frying pan, then heat the rapeseed oil in it, and when hot add the stuffing balls. Check, and when brown and crispy, quickly turn each ball. Remove from the pan and add to the top of the salad.

8. Serve while still warm without mixing the salad, spooning the dressing over it just before eating.

Recipe Categories

LP Gluten Free, Mains, Sides and Salads

Recipe Tags

New Recipe,Gluten Free

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