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Chicken and date salad on a bed of rocket

Rocket, chicken and date salad

This rocket, chicken and date salad is a refreshing summer dish that satisfies both your sweet and savoury tooth, while giving you heaps of fibre and antioxidants at the same time!


Serves: Serves 2

Number of ingredients: 10 Ingredients

To prep: 40 Minutes Prep

To cook: 10 Minutes Cook

Difficulty: Medium

Nutrition per serving

  • Energy: 2205kJ

  • Protein: 38.2g

  • Fat (total) : 17.5g

  • - Saturated Fat: 3.6g

  • Carbohydrate (total): 48.6g

  • Fibre: 12.2g

  • Sodium: 111mg


300g chicken breast fillets, trimmed

3 cups (750ml) water

1 large orange (300g)

1 ½ tablespoons lemon juice

3 teaspoons fresh lemon thyme

2 teaspoons extra virgin olive oil

½ medium pomegranate (160g)

70g baby rocket leaves (aragula)

4 fresh dates (80g), seeded, quartered lengthways

12 dry roasted natural almonds (15g), chopped coarsely


  1. Place chicken and the water in a small saucepan over high heat; bring to the boil. Reduce heat to low; simmer, uncovered, for 10 minutes. Remove from heat; cool for 20 minutes.
  2. Meanwhile, using a zester, zest rind from half the orange into long thin strips. Peel orange, cut orange into segments, reserving 1 ½ tablespoons of juice.
  3. To make dressing, combine juices, rind, thyme and oil in a small jug. Season with pepper.
  4. Remove seeds from pomegranate; reserve.
  5. Remove chicken from poaching liquid; shred coarsely.
  6. Arrange rocket on a large serving plate. Drizzle with a little dressing. Top with chicken, orange segments, dates, pomegranate seeds and nuts. Drizzle with remaining dressing.