Please enter the email you’re using for this account.
1-2 chicken cutlets, cut into strips
2 tablespoons pomegranate molasses
salt, to taste
pepper, to taste
2-3 cups of arugula or greens of your choice
1 apple, with peel, thinly sliced
1/4 cup pomegranate seeds
2-3 tablespoons pumpkin seeds
1 tablespoon pomegranate molasses
1 teaspoon honey
1 teaspoon Haddar Dijon Mustard
1 tablespoon Gefen Extra-Virgin Olive Oil
Preheat oven to 200 degrees Celsius (400 degrees Fahrenheit) and line a baking tray with foil or baking paper.
Marinate chicken in pomegranate molasses, salt and pepper for about 10-15 minutes.
Bake for 15-20 minutes depending on thickness of chicken strips.
Leave to cool, then cut into pieces.
Combine all dressing ingredents.
Assemble salad with chicken, greens, apple slices, pomegranate and pumpkin seeds.
Drizzle dressing over and toss it all up.
How Would You
Rate this recipe?
Please log in to rate
Delicious This looks delicious can’t wait to make it for Rosh Hashanah !
Hi, did you make it, wanna make it this year, looks yum!!