Chicken and Pomegranate Salad with Warm Prune Stuffing

Ingredients

• 4 handfuls of mixed leaves (suggest baby spinach, water-cress, lambs lettuce)
• 2 large chicken breasts, cooked and roughly shredded
• 2 carrots, peeled, trimmed and grated
• ½ cucumber, peeled and diced
• 2 tbs pomegranate seeds
• 4 tbsp Olive oil
• 4 tbsp Sunsweet Prune juice
• 2 tbsp lemon juice
• Squeeze of honey
• 1 tsp English mustard
• 30g butter
• 1 medium onion, peeled, trimmed and finely chopped
• 1 stick of celery, trimmed and finely chopped
• 75ml Sunsweet Prune juice
• 100g Sunsweet Prunes, roughly chopped
• 100g cooked chestnuts (I use a jar), roughly chopped
• 100g gluten free breadcrumbs (regular will do)
• Juice and zest of ½ lemon
• 1 tbsp fresh sage, finely chopped
• 1 tbs rapeseed oil, for frying