Chicken Broccoli Salad with Oranges and Pomegranate Seeds

Chicken Broccoli Salad with Oranges and Pomegranate Seeds

Fall in the desert looks pretty much like summer in the desert. The big difference is that the days and nights stay under 100 degrees. Morning walks find us in seventy degree weather and that is quite pleasant. It’s the afternoons temperatures that are still a little tough.

Lego Polar Bear Family

I’ve had the most wonderful week with my grandsons. We went to a park every morning except for the day we went to the Phoenix zoo, they had a really fun lego event (see above pic). Throughout the week we played basketball, soccer, 2 square, video and board games and completed a few art projects. The day they left I went to bed at 7:15pm and slept 10 hours. Phew!

The Joybus Diner

It’s interesting how many changes occured in our neighborhood this summer. Besides the customary new neighbors, a large saguaro that housed many birds fell down during a monsoon storm. There was also a new gourmet burger place and a rock climbing gym. My favorite new business by far is the Joybus Diner. They serve breakfast and lunch. The food is simple, nothing too fancy, but delicious. All proceeds are donated to their non-profit which is an organization that serves free healthy meals and a “friendly face” to cancer patients. Volunteers deliver meals and work in the restaurant; it's a beautiful concept.

Anyway, it’s nice to be back, I think you are going to like this salad, it’s crunchy and sweet and full of little surprises. The dressing is bright and citrusy with tahini and white vinegar and there is no salad or olive oil of any kind. Enjoy!

yield: 4 to 6 as a main dishAuthor: cheriprint recipe

Chicken Broccoli Salad with Oranges Slices and Pomegranate Seeds

prep time: 30 MINScook time: total time: 30 mins

This hearty fall salad will make a healthy and delicious meal choice while enjoying the cooler weather.

INGREDIENTS:

Main Salad:

• 1 small head romaine, cleaned and chopped
• 2 cups shredded rotisserie chicken
• 2 cups broccoli, cut into small florets
• 2 oranges, peeled and divided into segments
• ½ avocado, cubed
• 1/2 cup pomegranate seeds
• ¼ cup sunflower seeds

Dressing

• 2 to 3 tablespoons of orange juice
• ½ teaspoon orange zest
• 2 tablespoons tahini paste
• 2 tablespoons white wine vinegar
• 1 teaspoon honey

INSTRUCTIONS:

Dressing

1. For a mixing container I use a ½ to a pint canning jar, depending on quantity. Combine ingredients and shake. (Can refrigerate up to 5 days).
2. To assemble salad, layer romaine, chicken, broccoli, orange segments, pomegranate seeds, sunflower seeds and avocado. Dress and toss with dressing.

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