Welcome to Episode 3 of Mellowbites’ Saladelicious Series!
Today, we’re sharing an incredibly refreshing, wholesome, and flavorful Chicken Salad that’s perfect for the summer heat — and guess what? No lettuce involved!
Why You’ll Love This Salad:
- Fresh, Nutty, Zesty, and Light!
- High in protein
- Packed with antioxidants from pomegranate
- Crunchy texture from walnuts and cucumbers
- A tangy, honey-mustard dressing that ties it all together
Ingredients You’ll Need:
- 400g boneless chicken, cubed
- â…“ cup water
- Salt and pepper to taste
- ½ cup walnuts, roasted and crushed
- ¼ cup cubed onions
- 2 cups cubed cucumber
- 1 cup yellow bell pepper, cubed
- ¼ cup sliced olives
- ½ cup pomegranate seeds
For the Dressing:
- 2 tbsp white wine vinegar (Borges brand recommended)
- 2 tbsp olive oil
- 1 tbsp honey
- ¼ tsp mustard powder
- Salt and pepper to taste
Instructions:
- Cook the chicken: Add chicken, water, salt, and pepper to a 1.5L pressure cooker. Cook for just 1 whistle.
- Roast the walnuts: Lightly toast walnuts in a cast iron pan and crush them.
- Chop the veggies: Cube onions, cucumbers, and yellow bell peppers.
- Make the dressing: Whisk together vinegar, olive oil, honey, mustard powder, salt, and pepper.
- Assemble the salad: In a large bowl, combine cooked chicken, veggies, walnuts, olives, and pomegranate. Drizzle the dressing and toss gently.
- Serve: Enjoy immediately or refrigerate and serve chilled for a refreshing meal.
Serving Tip:
Perfect for summer lunches, picnics, or a light dinner. Can also be a great protein-rich post-workout meal!