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Hayden Quinn's super salad with dukkah chicken breast recipe
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Speedy and delicious salad featuring vibrant pomegranate and flavorful dukkah.
Ingredients:
  • 2 x Free Range Chicken Breast
  • 18.20 gm Extra Virgin Olive oil
  • Sea salt, to taste
  • 40.00 ml pomegranate molasses
  • 60.00 ml dukkah
  • 220.00 gm pearl barley, cooked as per packet instructions
  • 1 can brown lentils, rinsed and drained
  • 1 can chickpeas, rinsed and drained
  • 1 bunch mint, leaves picked
  • 1 bunch flat leaf parsley, leaves picked
  • 50.00 gm puffed wild rice
  • 62.50 ml pistachio, roughly chopped
  • 62.50 ml dried cranberries
  • 1 pomegranate, seeds only
  • 20.00 ml pomegranate molasses
  • 36.40 gm Extra Virgin Olive Oil
Instructions:
  • Preheat a heavy-based frying pan over high heat. Coat chicken with olive oil and season generously with sea salt. Sear until golden on both sides. Finish cooking in the oven for 10-15 minutes.
  • Take the chicken out of the oven and let it cool for a bit. Drizzle pomegranate molasses over the chicken, then rub it all over the breast with your hands to coat it well. Roll the breast in the dukka for an even coating. Slice the breast at an angle and set it aside until you're ready to serve.
  • In a large serving bowl, layer the grains, lentils, and chickpeas. Add herbs, wild rice, and nuts on top. Drizzle with molasses and olive oil, season to taste, and gently toss everything together. Finish by topping with sliced chicken.

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