Pomegranate Chicken Salad with Mint & Feta

Pomegranate Chicken Salad with Mint & Feta

Ready in 20 minutes • Serves 4
This dish most recently appeared in Ready in 20 (4 Nights For 4) on Sunday, December 1, 2019.
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Ingredients

Cauli & Lentils

  • 1 pack cauliflower pearls
  • 1 can lentils, drained & rinsed
  • 1 pack sumac poppy mix

Chicken & Salad

  • 1 pack chicken breast steaks
  • 2 courgettes, grated
  • 150g baby spinach
  • 1 pack pomegranate arils

To Serve

  • 1 bunch mint, leaves picked
  • 1 pack feta, crumbled
  • 1 pack pomegranate dressing

Steps

  1. Before you start, preheat oven to fan bake 220°C.
  2. Bake cauli & lentils. Toss cauliflower pearls and lentils with sumac poppy mix and a drizzle of oil on a lined oven tray. Bake for 12 minutes, until starting to colour.
  3. Cook chicken. Heat a drizzle of oil in a large fry-pan on high heat. Pat chicken dry, season and cook for 3-5 minutes each side, until cooked through. Cover to rest. Slice.
  4. Prep salad. In a large bowl, combine courgette, spinach and pomegranate. Add cauliflower and lentils, toss to combine and season to taste.
  5. Serve salad topped with chicken, mint, feta and pomegranate dressing.

Nutritional Information

Energy 2506 kj
599 kcal
Protein 45.5g
Carbohydrate 26.6g
Fat 33.9g