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Chicken Breast Salad With Pomegranate Molasses


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

Serves: 2


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.