For The Chicken
- 2 Chicken Breasts
For The Dressing
- 1 1/2 tbsp Pomegranate Essence
- 4 tbsp extra virgin olive oil
- Garlic Croutons
- For The Salad
- 1 romaine or cos heart lettuce
- 1/2 pomegranate, seeds only
- 1 Cucumber
- 10 Cherry Tomatoes
- 10 Green olives
- 1 head Parsley
- 150g Baby leaf Spinach
Prep Time: 15 minutes
Cook Time: 30 minutes
For the chicken:
Rinse the chicken breasts under cold running water and then blot dry with paper towels.
If you have a chicken breast that is really thick on one end, pound it down with a mallet or pot until you get a more uniform thickness for the whole breast. This will allow the chicken to cook more evenly. Rub the chicken breasts with a little olive oil.
Season your chicken with whatever seasoning you like. This could be as easy a little salt and some fresh ground pepper.
Place the breast on the hottest part of the grill and don’t touch them for about 2 – 3 minutes.
Using tongs, lift each breast, rotate 45 degrees and then place them back on the grill.
After 2 to 4 minutes, lift the chicken breasts with tongs and flip them over. Continue to flip every 2-4 minutes until is cooked.
For the dressing:
Simply whisk the pomegranate Essence with the oil and add salt and pepper to taste.
For the salad:
Just before serving, toss the salad ingredients with the chicken and just enough dressing to coat nicely. Serve swiftly before the lettuce begins to wilt.