Jun 282013

Chicken Salad with Pomegranate | My Little Gourmet

We’ve currently got a little bit of an obsession with pomegranates in our household. Arik and I sprinkle the delicious little sweet and sour seeds on our oatmeal or bircher muesli in the mornings or will just eat them by the handful as a snack. The only thing that bothers me about this fruit, is getting those seeds out of the white casing. I went on a little search to try and find an easier method than the one I was using, and actually found a way that seems to be the quickest and easiest method out there. Here are some step-by-step instructions in case you guys are also having issues with deseeding. If you are not, then please share your method because if it gets easier than this, I am all ears!

How to de-seed a Pomegranate easily | My Little Gourmet

What you’ll need is a medium bowl filled with some water, a knife, a strainer, and a big flat spoon like the wooden one above.
1.)To start you’ll want score the fruit horizontally with the knife. Don’t cut all the way through because then you’ll cut the seeds and that could get messy.
2.)Next take the fruit in both hands and twist it open.
3.)Take a half and place it open-side down in your palm and hold the spoon in your other hand. Now, over the bowl of water, whack (pretty hard) the backside of the pomegranate with the spoon. Continue doing this while turning the fruit so you get the seeds out of all of the sides.
4.)Repeat with the other half.
5.)Take a strainer or spoon and skim all of the white pieces off the top of the water.
6.)Dump the seeds out into a strainer and voila, you’ve got yourself some ready-to-eat pomegranate seeds in a matter of minutes.
You may want to put an apron on while doing this because every once in a while a little juice can squirt out. Well, now that you guys know how to get your pomegranate seeds out, you may as well try out this yummy harvest chicken salad.

Chicken Salad with Pomegranate | My Little Gourmet

There is absolutely no mayonnaise (only Greek yogurt) in this and it is still creamy and delicious! I season the chicken breasts with seasoning salt and pepper and cook them in a frying pan so that they are nice and golden brown. Usually I’ll just make this at the beginning of the week, so that numerous days of lunches are taken care of and all you have to do is toast some bread!

Chicken Salad with Pomegranate | My Little Gourmet


5.0 from 3 reviews
Harvest Chicken Salad with Pomegranate
Prep time
Total time
Serves: 4
  • 1 lb./500g chicken breast, cooked and diced into small chunks
  • ½ red onion, diced finely
  • ½ apple, diced into small chunks
  • 10-15 grapes, quartered
  • 2-3 tablespoons pomegranate seeds
  • 2 tablespoons sliced almonds
  • ½ cup/100g Greek yogurt
  • 2 tablespoons lemon juice
  • ½ teaspoon garlic powder
  • salt and pepper
  1. Combine all of the ingredients in a large bowl and add salt and pepper to taste.
  2. Serve on fresh bread or rolls.
*I season the chicken breasts on both sides and cook them in some melted butter in a pan.

Recipe adapted from Nature Box
 Posted by at 12:32

Baked Garlic Chicken Breast

 Main Dishes  Comments Off on Baked Garlic Chicken Breast
Feb 152013

Garlic Chicken

If you find yourself with little time to prepare dinner and very few ingredients, then this recipe is perfect for you. These chicken breasts can be prepared in under 10 minutes, put in the oven and voila, you’ve got dinner done in under 40 minutes. It doesn’t get much easier than that. We ate these with cheese tortellini in pesto and steamed broccoli and cauliflower on the side. Both of my guys gave this one two thumbs up!

Garlic Chicken


Baked Garlic Chicken Breast
Prep time
Cook time
Total time
Serves: 4
  • 4 skinless, boneless chicken breasts
  • 2 teaspoons garlic, crushed
  • ¼ cup/60ml olive oil
  • ¼ cup/35g breadcrumbs
  • ¼ cup/20g parmesan, grated
  • ½ teaspoon oregano, dried
  • ½ teaspoon basil, dried
  • salt and pepper
  1. Preheat the oven to 400℉/ 200℃.
  2. Wash, dry, and flatten the chicken breasts. Season both sides with salt and pepper.
  3. In a small pot, warm the olive oil and garlic to blend the flavors.
  4. In a shallow dish combine the bread crumbs, parmesan and dried herbs. Pour the warmed garlic olive oil into another shallow dish.
  5. Dip each chicken breast in the garlic olive oil and then coat in bread crumb mixture.
  6. Place the breasts in a shallow baking dish and bake for 25-30 minutes or until juices run clear and chicken is no longer pink in the middle.

 Recipe adapted from allrecipes
 Posted by at 13:16