Seasonal leftover roast chicken (or turkey) salad - The Jewish Chronicle - The Jewish Chronicle

Ingredients

• 1 red onion, finely sliced
• Olive oil
• 2 clementines or satsumas, zest and juice
• 2 tbsp red wine vinegar
• 250g cooked free-range chicken or turkey (approx.) shredded
• 100g smoked almonds (or a mixture of roasted nuts – honey roasted would be perfect)
• 50g dried cranberries
• 2 tsp pomegranate molasses
• 2 red chicory bulbs
• 150g salad leaves
• To serve:
• 2 tbsp raw tahina (optional)
• ½ pomegranate, seeds only