Grilled chicken, peach and herb salad with pomegranate dressing
2
Points®
Total time: 1 hr • Prep: 20 min • Cook: 10 min • Serves: 6 • Difficulty: Easy
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.
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