This has to be one of my favorite “meal salads”. Although it isn’t an actual Iranian recipe, it has a Persian feel that is reminiscent of a dill and chicken rice dish (“Shivid polow”) my mom used to make (she’s actually of Belgian origin but being married to my dad, she learned how to cook Iranian food like a pro). To the dill and shredded chicken, I’ve added walnuts, radish and feta, which I pile on a bed of rocket just before drizzling with the balsamic pomegrenate dressing. It’s fresh, really flavorful and a refreshing change from the usual avo, quinoa & co salads that I’ve been eating far too much of lately.
Note : It goes without saying that you should use fresh dill in this recipe.
Ingredients
Salad
- 1/2 cup fresh dill, chopped
- 1/2 cup feta, crumbled
- 2 cooked chicken breasts, shredded (you can use leftovers from a roast chicken)
- 1/3 cup walnuts, coarsely chopped
- 6 cups rocket or mesclun
- 6 radishes, sliced
- 1/3 cup pomegranate
Dressing
- 1/2 cup olive oil
- 3 tbsp balsamic vinegar
- 1 tbsp pomegranate syrup
- Salt, pepper
Instructions
- Mix dill, feta, chicken and walnuts in a bowl so that all ingredients are well combined
- Pile rocket on a large serving plate, add the chicken mixture on top and decorate with pomegranate and radish
- Drizzle dressing all over before serving
