Rocket, chicken and date salad

Chicken salad with a citrus zing! This healthy lean salad is easy to prepare for lunching guests or take to work for lunch. And it's suitable for diabetics.

  • 25 mins preparation
  • 15 mins cooking
  • 20 mins marinating
  • Serves 2
  • Print


Rocket, chicken and date salad
  • 300 gram chicken breast fillet, trimmed
  • 3 cup (750ml) water
  • 1 large orange (300g)
  • 1/2 medium pomegranate (160g)
  • 70 gram baby rocket leaves (arugula)
  • 4 fresh dates (80g), seeded, quartered lengthways
  • 12 dry roasted natural almonds (15g), chopped coarsely
  • 1 1/2 tablespoon orange juice
  • 1 1/2 tablespoon lemon juice
  • orange rind
  • 3 teaspoon fresh lemon thyme
  • 2 teaspoon extra virgin olive oil
  • pinch pepper


Rocket, chicken and date salad
  • 1
    Place chicken and the water in a small saucepan over high heat; bring to the boil. Reduce heat to low; simmer, uncovered, for 10 minutes. Remove from heat; cool for 20 minutes.
  • 2
    Meanwhile, using a zester, zest rind from half the orange in long thin strips. Peel orange, cut orange into segments, reserving 1½ tablespoons of juice.
  • 3
    To make dressing; combine juices, rind, thyme and oil in a small jug. Season with pepper.
  • 4
    Remove seeds from pomegranate; reserve.
  • 5
    Remove chicken from poaching liquid; shred chicken coarsely.
  • 6
    Arrange rocket on a large serving plate. Drizzle with a little dressing. Top with chicken, orange segments, dates, pomegranate seeds and nuts. Drizzle with remaining dressing.


If you don't have a zester, use a peeler to cut strips of orange rind, then cut the rind into thin strips. The chicken can be cooked a day ahead; cover, refrigerate.

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