Olive Magazine
pomegranate chicken mint salad

Pomegranate chicken and mint salad

Published: February 13, 2017 at 2:00 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 1

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!

  • Gluten free
Nutrition:
HighlightNutrientUnit
low inkcal389
fat15.9g
saturates2.8g
carbs17.9g
sugars16.7g
fibre10.3g
protein38.3g
salt0.3g
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Try this pomegranate chicken and mint salad, then check out our pomegranate chicken traybake and more of our chicken salad recipes.

*This recipe is gluten-free according to industry standards

Ingredients

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

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