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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 chicken breast and grill or pan-fry it until cooked through, then let it rest and slice it.
Whisk the olive oil, pomegranate molasses, lemon juice, honey, salt and pepper together.
Tap out the pomegranate seeds and toast the walnuts lightly in a dry pan.
Toss the arugula, spinach and thinly sliced red onion with most of the dressing.
Top with the sliced chicken, pomegranate seeds, walnuts and feta, then drizzle the rest of the dressing over.
