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A fresh salad of arugula and grilled chicken with ruby pomegranate seeds, toasted walnuts and red onion, in a tangy pomegranate dressing. Light and easy to put together.
Season the 400 g chicken breast with salt and pepper. Pan-fry or grill over medium-high heat for about 5 to 6 minutes each side, until the internal temperature reaches 74°C. Rest for 5 minutes, then slice.
Whisk the 45 ml olive oil, 15 ml pomegranate molasses, the juice of half a lemon, the honey, salt and pepper together until it forms a smooth, slightly thick dressing.
Tap the seeds out of the pomegranate. Toast the 50 g walnuts in a dry pan over medium heat for 3 to 4 minutes, shaking often, until fragrant and lightly coloured.
Toss the 100 g arugula, 50 g spinach and the thinly sliced half red onion with most of the dressing until the leaves are lightly coated.
Top with the sliced chicken, pomegranate seeds, toasted walnuts and the 80 g crumbled feta, then drizzle the rest of the dressing over and serve.
