Chicken and Pomegranate Salad with warm California Prune Stuffing

Makes: 2Prep Time: 30 minutes
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INGREDIENTS

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  • For the salad base:
  • 4 handfuls of mixed leaves (suggest baby spinach, watercress, lambs lettuce)
  • 2 large chicken breasts, cooked and shredded
  • 2 carrots, peeled, trimmed and grated
  • 1/2 cucumber, peeled and diced
  • 2tbs pomegranate seeds
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  • For the dressing: 
  • 4 tbsp olive oil
  • 4 tbsp California Prune juice
  • 2 tbsp lemon juice
  • squeeze of honey
  • 1 tsp English mustard
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  • For the warm California Prune stuffing:
  • 30g butter
  • 1 medium onion, finely chopped
  • 1 stick celery, finely chopped
  • 75ml California Prune juice
  • 100g California Prunes, chopped
  • 100g cooked chestnuts, chopped
  • 100g breadcrumbs
  • juice and zest of 1/2 lemon
  • 1 tbsp fresh sage chopped
  • 1 tbs rapeseed oil
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DIRECTIONS

  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 California 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 California 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.
  8. Remove from the pan and add to the top of the salad.
  9. Serve while still warm without mixing the salad, spooning the dressing over it just before eating.