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CHICKEN SALAD AND AVOCADOS WITH POMOGRANATE DRESSING |
Serves: 8
For dressing:
1 pomegranate
1 teaspoon olive oil
1 teaspoon Dijon mustard
2 teaspoons lemon
juice
salt and pepper to taste
1 1/2 pounds cooked chicken breast
2 ripe avocados
1 teaspoon lemon juice
8 slices tomatoes
2
bunches watercress
Dressing:
Cut pomegranate in half. Squeeze juice
and seeds by hands. Strain juice, pressing seeds to extract juice. Whisk in the
remaining dressing ingredients.
Peel avocados and cut into wedges;
season to taste with salt pepper, and lemon juice.
Spoon marinated chicken
on each plate; decorate with wedges of avocado, tomato slices, and watercress.
