Pomegranate Chicken Salad with Black Beans and Feta

Pomegranate Chicken Salad with Black Beans and Feta

Ready in 35 minutes Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, December 16, 2018.



  • 1 broccoli, cut into small florets and stalk thinly sliced
  • 1 pomegranate, cut in half and seeds removed (see tip)
  • 2 tomatoes, sliced into small wedges
  • ½ bag baby spinach *
  • 1 pack pomegranate dressing
  • 1 can black beans, rinsed and drained


  • 1 pack lean chicken breasts
  • 1 pack chicken spice mix


  • 1/3 bunch mint, chopped *
  • ½ pack feta cheese, crumbled *
  • 1 pack pumpkin seeds


  1. Bring a full kettle of water to the boil. Preheat BBQ grill or hot plate to medium-high (if using).
  2. Prep & cook salad. Place broccoli and salt in a heat-proof bowl and cover with boiling water. Cover with a plate and leave for 5-6 minutes, until bright green and tender. Drain, rinse briefly under cold water and leave to drain well.
  3. Add remaining salad ingredients to a bowl, along with drained broccoli. Toss well to combine and season.
  4. Prep chicken. Pat chicken dry and cut into steaks. Place hand on top of chicken and slice through horizontally.
  5. Rub chicken with chicken spice mix and season. Heat 1½ tsp oil in a fry-pan on medium-high heat.
  6. Cook chicken. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through. Alternatively, cook on BBQ. Rest, covered then thinly slice chicken, reserving any resting juices.
  7. Prep garnishes.
  8. Serve salad topped with chicken and drizzle over resting juices. Top with mint, feta and pumpkin seeds.

Nutritional Information

Energy 1701 kj
407 kcal
Protein 43.6g
Carbohydrate 20.7g
Fat 16.0g