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Middle Eastern Chicken Salad with Pomegranate and Rosewater

This chicken salad features tender, cooked chicken mixed with fresh cucumbers, herbs, and pomegranate seeds, all tossed in a tangy lemon dressing infused with rosewater. The final dish has a vibrant, colorful appearance with contrasting textures—crisp, juicy, and tender—and a delicate floral aroma from the rosewater.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Middle Eastern
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken, shredded preferably poached or roasted
  • 1 cup cucumber, chopped seedless or peeled
  • 1/2 cup pomegranate seeds for burst of sweetness
  • 1/4 cup fresh herbs (parsley, mint), chopped adds freshness
  • 2 tablespoons lemon juice freshly squeezed
  • 1 teaspoon rosewater for floral aroma
  • 2 tablespoons olive oil
  • to taste salt and pepper

Equipment

  • Cooking pot
  • Mixing bowl
  • Knife
  • Cutting Board
  • Measuring spoons
  • Whisk

Method
 

  1. Begin by shredding the cooked chicken into bite-sized pieces and placing it in a large mixing bowl.
  2. Add the chopped cucumbers and pomegranate seeds to the bowl, distributing them evenly over the chicken.
  3. Sprinkle the chopped herbs over the mixture for freshness and color.
  4. In a small bowl or jar, whisk together the lemon juice, rosewater, and olive oil to create a fragrant dressing.
  5. Pour the dressing over the salad and gently toss everything together until well coated, paying attention to distribute the floral aroma evenly.
  6. Season with salt and pepper to taste, then give the salad one last gentle toss to combine all the flavors.
  7. Let the salad rest for a few minutes to allow flavors to meld and the herbs to infuse the mixture.
  8. Serve the salad in bowls, garnished with extra pomegranate seeds and herbs if desired, for a colorful presentation.

Notes

Use high-quality rosewater for a more pronounced floral aroma. The salad can be prepared ahead of time and stored in the refrigerator for up to 2 hours before serving.