Try this pomegranate chicken and mint salad, then check our more of our chicken salad recipes.
*This recipe is gluten-free according to industry standards
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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
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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.
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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.
Nutritional Information
- Kcals 389
- Fat 15.9g
- Saturates 2.8g
- Carbs 17.9g
- Sugars 16.7g
- Fibre 10.3g
- Protein 38.3g
- Salt 0.3g
