Pomegranate & Dukkah Chicken salad

Pomegranate & Dukkah Chicken salad | Nadia Felsch

Pomegranate & Dukkah Chicken salad
Prep time
Cook time
Total time
yield: 1 + extra veg & quinoa
Sweet Potato
  • 1 sweet potato
  • 1 teaspoon olive oil
  • ½ teaspoon salt
  • 1 medium chicken breast
  • 2 teaspoons dukkah
  • 1 tablespoon olive oil
  • ½ cup quinoa
  • 1 ½ teaspoons almonds
  • ½ cup fresh coriander leaves
  • 1 ½ teaspoon natural sultanas
  • ¼ avocado, sliced lengthways
  • ¼ cup pomegranate seeds
  • Pinch of salt
  • ½ teaspoon macadamia oil
Sweet Potato
  1. Preheat oven to 175 degrees Celsius (electric)
  2. Wash well and chop sweet potato into small pieces
  3. Place in a large baking tray
  4. Massage in the oil and salt for even coverage
  5. Bake for 30 minutes, shake the tray and bake for a remaining 25 minutes
  6. Reserve ¾ cup, allow to cool and store remaining quantity in an airtight container in the fridge for up to 5 days
  1. Whilst sweet potato is cooking, open up the chicken breast and slice where there is a line/grain almost through the centre
  2. If necessary, slice again so that each piece is even in thickness
  3. Now slice these smaller pieces at the point where they thicken, this time cross-ways
  4. In a mixing bowl, massage in the dukkah and oil
  5. Heat a griddle or fry pan on medium-high heat
  6. Add chicken and cook through on both sides
  7. Once cooked, remove from pan, slice lengthways and set aside
  1. Add quinoa with 1 cup of water to a saucepan
  2. Cook on med-high heat on a stove for 15 minutes or until water is cooked off and quinoa is fluffy
  3. Reserve ¼ - ½ cup and store remaining quantity in an airtight container in the fridge for up to four days
  4. Add almonds to a warm frypan (no oil) and lightly toast for a few minutes until aromatic and lightly golden, roughly chop and set aside
  5. Wash and roughly chop coriander leaves
  6. Combine all salad ingredients in a bowl and coat evenly with macadamia oil
  7. Add chicken and serve this very colourful and nourishing salad
A rainbow bowl of goodness!

TOP TIP - Prepare the sweet potato and quinoa ahead of time - perhaps the start of the week - and enjoy a nourishing meal in a flash!

Pomegranate tip – Fill a bowl with cold water, cut the pomegranate into smaller wedges and drop in the bowl.
Use your fingers to break apart the fruit and release the seeds underneath the water.
The white membrane will float to the top and seeds to the bottom.
Drain the water and you will have the seeds all with ease and no splattering in the kitchen!

Can't find pomegranates? Use pomegranate molasses or freeze dried seeds. You could even substitute fresh grapes sliced in half.

Dukkah is an Egyptian spice mix and can be readily found in stores pre-made. If you can't locate it and want to make your own, use toasted hazelnuts, coriander & cumin seeds, salt, pepper and oil - all crushed up.

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