Pomegranate chicken and mint salad

Name: Pomegranate chicken and mint salad
Total time: 25 min
Yield: serves 1
Ingredients: skinless chicken breast 1; pomegranate molasses 2 tsp; tahini 1 tbsp; lemon juice 2 tsp; fat-free yoghurt 1 tbsp; carrot 1, peeled and shredded; white cabbage 1/4 small, shredded; rocket or spinach a handful of leaves; mint a handful of leaves, shredded

25 minutes
serves 1
Easy

This low calorie chicken salad recipe uses juicy pomegranate molasses, fat-free yoghurt and fresh salad leaves. Garnish with some homemade dressing, a handful of mint and enjoy!

February 13, 2017 at 2:00 pm

*This recipe is gluten-free according to industry standards

Ingredients

skinless chicken breast 1
pomegranate molasses 2 tsp
tahini 1 tbsp
lemon juice 2 tsp
fat-free yoghurt 1 tbsp
carrot 1, peeled and shredded
white cabbage 1/4 small, shredded
rocket or spinach a handful of leaves
mint a handful of leaves, shredded

Method

Step 1

Heat the oven to 220C/fan 200C/gas 7. Put the chicken on a foil-lined roasting tray (to make cleaning easier). Drizzle with the molasses and roast for 10-15 minutes, until cooked through. Rest for 5 minutes, then slice.
Step 2

Mix the tahini, lemon juice and yogurt in a bowl, add a little water to loosen and season. Add the carrot, cabbage, rocket and most of the mint. Toss with the dressing, then top with the chicken and the rest of the mint.