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Salad main page
Salad dressings

Artichoke and celery salad
Artichoke and tomato salad with basil vinaigrette
Asparagus and spinach salad
Avocado aspic salad
Baby carrot salad with chives
Barley salad
Barley, tomato and corn salad
Balsamic potato salad
Basic cucumber salad
Basic potato salad
Bean sprout salad
Bean and pepper salad
Beef salad with pickles, tomatoes and celery
Beet salad
Beets and portobello mushroom salad
Black bean and bell pepper salad
Ceasar salad
Cauliflower salad with radish
Chicken and potato salad with herb dressing
Chicken salad and avocados with pomegranate dressing

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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

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.

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