Chicorée Salad with Avocado and Chicken

Ingredients

• 1 Pomegranate
• 120 ml orange juice
• 1 tbsp liquid honey
• 2 tbsp Lime juice
• 100 ml unsweetened coconut milk
• 1 tsp Cornstarch
• curry powder
• Salt
• 250 g sliced chicken breast
• 2 chicory heads
• 2 ripe avocados
• Lemon juice

Instructions

1. 1.

   Lightly score the pomegranate, open it and remove the seeds. Discard the white rind.

2. 2.

   Warm the orange juice with honey, lime juice, and coconut milk in a pot, thicken with cornstarch mixed in cold water, season with curry powder and a pinch of salt. Remove from heat, pour into a bowl and let cool.

3. 3.

   Slice the chicken breast into wide strips. Wash and trim the chicory, removing outer leaves and loosening remaining ones.

4. 4.

   Halve the avocados, carefully twist out the pit, squeeze flesh out of the shell and slice thinly. Drizzle immediately with lemon juice.

5. 5.

   Combine chicken strips with chicory and avocado slices, distribute onto bowls, sprinkle with pomegranate seeds and drizzle with sauce before serving.