Smoked chicken salad recipe

• 1 Large smoked chicken breast
• 1 Bulb of fennel, cut into wedges
• 1 Large red onion, cut into wedges
• 2 Cloves of garlic
• 1 Large red chilli
• 1 Mandarin, segmented
• 200 g (7.1oz) Pitted green olives, halved
• 150 g (5.3oz) Feta cheese, thinly sliced
• 25 ml (0.9fl oz) Olive oil
• 1 Cos lettuce, shredded
• 1 Avocado
• 236 ml (8.3fl oz) Pomegranate juice

1. Put the fennel and onion into wedges put in a wide saucepan.
2. Cover with water and gently bring to the boil and simmer gently for 3 mins.
3. Add the garlic and chili and simmer for further 3 mins.
4. Strain and allow to cool.
5. To make the dressing, put 100 ml of pomegranate juice into a small saucepan and bring to the boil.
6. Reduce the mixture by 1/2 until syrupy.
7. Allow to cool.
8. Mash the garlic and de-seed the chili.
9. Put into a large bowl.
10. Add the pomegranate syrup and olive oil.
11. Stir in the mandarin and set aside.
12. Heat a griddle and when hot, brush the fennel and onions with oil.
13. Griddle the vegetables on both sides and place into the bowl with the dressing.
14. Add the olives, feta, cos lettuce and 2/3 of the dressing.
15. Place on a large oval plate and finish with slices of avocado, smoked chicken and drizzle with the remaining dressing.

chicken, fennel, red onion, garlic, red chilli, mandarin, green olives, feta cheese, cos lettuce, avocado, pomegranate juice

Taken from www.lovefood.com/guide/recipes/11871/ed-baines-pomegranate-glazed-smoked-chicken-with-grilled-vegetable-salad (may not work)