Fruity cabbage & chicken salad

Instructions

1. Preheat the oven to 200°C. Spread panko bread crumbs on a baking tray lined with baking paper, and put in the oven once hot for around 7 minutes or until they are golden brown.
2. Meanwhile mix all the ingredients for the dressing in a bowl.
3. Season the chicken with salt and pepper, then dredge with flour, dip into the whisked eggs, coat with bread crumbs and place on a baking tray. Bake in the oven at 200°C for about 20 minutes.
4. In the meantime cut all the vegetables in small pieces, the apple into small cubes and place everything in a big bowl.
5. Add almost all of the dressing to your salad and mix well until everything is well combined.
6. Distribute the salad evenly in 4 bowls. Cut the chicken into small pieces and place them on top of the salads. Garnish with pomegranate seeds and pine nuts. Finally drizzle the leftover dressing over each bowl.