Duke Chenin Blanc - Duck, Pear and Pomegranate, best chicken salad recipe

Chicken, pear and pomegranate salad

Chenin Blanc

Serves 4

Chef Mariza de Jager

Chicken Marinade

  • 2 chicken leg quarters

  • ½ cup soy sauce

  • 1 tsp black sesame seeds

  • 1 tsp white sesame seeds

  • ¼ cup honey

  • ¼ cup pomegranate molasses/juice


  1. Mix marinade ingredients together and pour over chicken legs; allow to marinade for ½ hour.

  2. Sear chicken legs on both sides in hot dry pan, remove to oven proof dish, add remaining marinade and cook 10-15 minutes in pre-heated oven at 1800C; reserve pan juices for dressing.

  3. Allow meat to rest before slicing off the bone.


  • 2 Tbsp apple cider vinegar

  • 2 Tbsp pomegranate molasses

  • pan juices from chicken roasting

  • ¼ cup olive oil


    1. Blend together apple cider vinegar and pomegranate molasses.

    2. Slowly add pan juices and olive oil while motor is running until thick consistency.

    3. Season to taste.


    • 100g mixed salad leaves, washed and dried (baby spinach, wild rocket and watercress)

    • 2 pears, cored and thinly sliced

    • ½ cup pomegranate kernels


    1. In a bowl toss salad leaves, half of the sliced chicken, pears and pomegranate with half of the dressing.

    2. Pile high on a serving platter.

    3. Mix the remaining of the chicken with dressing and place on top of salad.

    Finish off with the remaining dressing, and serve with a glass of DUKE Chenin Blanc.