Some of the things you find later in life are the things you end up in loving the most. For me that includes my husband, brussel sprouts, meat and pomegranate.
It’s strange that a food can be so available to you and yet you can reach adult life having never tried it. It wasn’t until my husband brought home a bottle of pomegranate juice that I realised I had never tasted this exotic fruit – shocking! I hesitantly took a sip and that was it, the pomegranate floodgates were opened and my voyage on the pomegranate express had begun – yoghurt, drinks, smoothies, I couldn’t get enough. Just when I thought I had exhausted every possible use for this wonder fruit, I discovered Pomegranate Molasses – O-M-G pomegranate heaven!!!
My first experience of this delightfully sweet, yet tart syrup was during a meal out in an English country pub with my mum. They served the pomegranate molasses with olive oil alongside chunks of fresh bread as an alternative to balsamic vinegar – delicious! I immediately took out my phone and opened google to find out where I could buy a bottle of this magical condiment and was ecstatic to find it was available from most supermarkets.
A traditional Middle Eastern syrup, you can use pomegranate molasses in everything from marinades to stews, but I love to use it as a base for this delicious Pomegranate Chicken Salad Recipe.
First you’ll need to heat the oven to 375°F. Then score the chicken breasts with a knife and smother with the pomegranate molasses.
Bake the chicken breasts for 30 minutes, or until cooked through. When the chicken is done, place all of the ingredients for the pomegranate dressing into a small jug and whisk until they are thoroughly combined.
Arrange the salad leaves, raspberries, blackberries, sliced avocado and sliced almonds into two salad bowls. Then top with the cooked chicken breast and drizzle with the pomegranate dressing. The great thing about this salad is that the ingredients are so colourful it is almost impossible for the end result not to look good – enjoy!
To make my Pomegranate Chicken Salad Recipe I used the following equipment:
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Pomegranate Chicken Salad Recipe
2 Chicken Breasts
1 Tbsp Pomegranate Molasses
Mixed Salad Leaves
1 Avocado, Sliced
Handful Sliced Almonds
¼ Cup Avocado Oil (or Olive Oil)
2 Tbsp Pomegranate Molasses
1 Tbsp Apple Cider Vinegar (optional)
Garlic Salt (sprinkle to season)
Pepper (sprinkle to season)
Heat the oven to 375°F.
Score the chicken breasts with a knife and smother with the pomegranate molasses.
Bake the chicken breasts for 30 minutes, or until cooked through.
Place all ingredients for the pomegranate dressing into a small jug and whisk until thoroughly combined.
Arrange the salad leaves, raspberries, blackberries, sliced avocado and sliced almonds into two salad bowls.
Top with the cooked chicken breast and drizzle with the pomegranate dressing.