Photo of Grilled chicken, peach and herb salad with pomegranate dressing by WW

Grilled chicken, peach and herb salad with pomegranate dressing

3
2
2
SmartPoints® value per serving
Total Time
1 hr
Prep
20 min
Cook
10 min
Serves
6
Difficulty
Moderate

Ingredients

Garlic

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

Peach(es)

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

Pomegranate

2 tbs, seeds

Oil spray

1 x 3 second spray(s)

Instructions

  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.

Notes

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