Lemon Chicken & Pomegranate Salad 🧑🍳
The first sign of a tiny bit of sunshine ☀️ and your girl is making summer salads 💁♀️
This is light, refreshing and perfect for batch cooking making the easiest mid-week lunch 😍
THE STEPS 👇
1. Put 500g of chicken in a large pan with the lemon, bay leaf and thyme, and cover with cold water. Bring to the boil, cover and simmer for 15 minutes, or until the chicken is cooked through. Sieve the cooking water into a jug, discarding the lemon and herbs. Cut the fillets into thick slices. Keep warm.
2. Meanwhile, put 150g of cous cous in a pan and cover with 200ml of the reserved cooking water. Bring back to the boil, then cover and turn off the heat. Leave to stand for 5 minutes, then fluff up the cous cous with a fork. Add in 250g or chopped iceberg lettuce. Season with salt and pepper. Add in a tin of sweet corn and finely chopped cherry tomatoes.
3. Stir half a chopped cucumber and the pomegranate seeds into the cous cous. Divide the mixture and the sliced chicken between 2 plates. Serve with the salad dressing, rocket and mint leaves. Crumble over some good quality feta.
