Say cheese with your grilled chicken
One serving may not be enough; this is so delicious!
fry-pan on medium-high heat. Cook chicken for about 2 minutes each side (depending on thickness), until golden and just cooked through. Remove and cover with foil to rest for 2 minutes before slicing.
Add beetroot, croutons and pomegranate vinaigrette to bowl with salad and toss to combine.
To serve, divide salad among bowls or plates and top with sliced chicken.
In a large bowl, whisk together 1 teaspoon Dijon mustard; 2 tablespoons pomegranate molasses; 2 tablespoons white wine; and 1 tablespoon runny honey. Add 6-7 tablespoons olive oil in a thin stream while whisking constantly until all is incorporated. Season to taste with salt and pepper. Will keep in fridge for a week.
Blue cheese buffs will love this flavoursome chicken salad.