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


  • 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


  • 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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