Poached chicken salad with green tahini dressing

Fresh, bright and tasty - what more could you want from a summer salad. Packed full of fresh ingredients, the green tahini dressing is the real shining star of this poached chicken and pomegranate salad.

  • 35 mins preparation
  • Serves 8
  • Print


  • 1 litre (4 cups) chicken stock
  • 2 cups (500ml) water
  • 4 skinless chicken breast fillets (1kg)
  • ⅓ cup (50g) sesame seeds, toasted
  • 1 medium pomegranate (340g)
  • 1 cup each firmly packed coriander, mint and flat-leaf parsley leaves
  • ½ cup (70g) pistachios, roughly chopped
  • 1 baby cos lettuce, leaves separated
  • 1 treviso lettuce, leaves separated
Green tahini dressing
  • 1 cup each firmly packed coriander, mint and flat-leaf parsley leaves
  • ¼ cup (70g) tahini
  • ⅓ cup (90g) yoghurt
  • 2 tablespoons lemon juice
  • 4 cloves garlic, chopped
  • ¼ cup (125ml) water


  • 1
    Bring stock and the water to the boil in a large saucepan; reduce to a simmer. Add chicken; cook, covered, for 10 minutes. Remove from heat; stand, covered, for 5 minutes. Remove chicken from poaching liquid; shred with two forks. Reserve 1 tablespoon of the poaching liquid; discard remaining.
  • 2
    Place shredded chicken in a large bowl with reserved poaching liquid and sesame seeds; toss gently to combine. Season.
  • 3
    Cut pomegranate in half crossways; hold it, cut-side down, in the palm of your hand over a bowl, then hit the outside firmly with a wooden spoon. The seeds should fall out easily; discard any white pith that falls out with them. Pat seeds dry with paper towel.
Green tahini dressing
  • 4
    Place herbs in a food processor, pulse until chopped. Add remaining ingredients; process until smooth. Season to taste.
  • 5
    Spoon chicken mixture into lettuce cups; top with mixed herbs, pistachios and pomegranate seeds. Serve with dressing.


Not suitable to freeze or microwave.

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