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Grilled chicken, peach and herb salad with pomegranate dressing

Grilled chicken, peach and herb salad with pomegranate dressing

Total Time
1 hr
20 min
10 min



1 clove(s), crushed

Lemon juice

¼ cup(s), (60ml)

Pomegranate molasses

1 tbs

Olive oil

1 tbs

Chicken tenderloin

600 g

Sugar snap peas

250 g

Snow peas

250 g


3 medium, cut into thin wedges

Fresh mint

½ cup(s), leaves

Fresh flat-leaf parsley

½ cup(s), leaves

Butter lettuce

1 whole, leaves torn


2 tbs, seeds

Oil spray

1 x 3 second spray(s)


  1. Combine garlic, 2 tablespoons lemon juice, 2 teaspoons molasses and 2 teaspoons olive oil in shallow dish. Add chicken and turn to coat. Cover and chill for 30 minutes.
  2. Lightly spray a chargrill or barbecue with oil and heat on medium-high. Cook chicken for 3-4 minutes each side or until cooked through. Transfer to a plate. Cover chicken with foil and set aside to rest for 5 minutes, then slice.
  3. Meanwhile, cook sugar snap peas and snow peas in a medium saucepan of boiling, salted water for 2 minutes or until just tender. Drain. Refresh under cold water and drain.
  4. Whisk remaining lemon juice, molasses and olive oil in a large bowl. Add peas, peaches, mint, parsley and butter lettuce. Gently toss to combine. Season with salt and pepper. Serve salad topped with grilled chicken, sprinkled with pomegranate seeds.


TIP: You can substitute pomegranate molasses with 3 tsp honey. Add 2 tsp honey to marinade and 1 tsp to dressing.