Grilled Chicken Salad

I have my larder full of sauces and stocks and flavorings of any and all kinds. Except, I don’t always know how to use it! So many times, I have thrown perfectly good things away because I don’t know how to use it or maybe because I experimented with flavors leading to horrific results. Let us not go down that lane (EEPS!).

One such thing that I had was Pomegranate molasses. I bought the bottle to use 1/2 cup of it to make Pomegranate Chicken. Well, the results with fresh juice were better, so there it lay, sitting on my shelf. One day, we met with some friends and I was going over my sob-story of what a wasteful creature I am. Then my friend suggested this brilliant solution of using Pomegranate Molasses as a Salad Dressing. I tried it once, and it was so delicious, lending a very fruity, tangy punch to the salad taking it up a notch. Since then, there is no stopping me!

So I thought to share this delight with all of you! ♥


Grilled Chicken

1 Chicken Breast

Salt, to taste

½ tsp Black Pepper

1 tsp Ginger-garlic Paste


½ Bunch Lettuce, roughly chopped

10 leaves Baby Spinach

1 Carrot, diced

1 Cucumber, diced

½ Cup Beetroot, diced

1 Medium Tomato, chopped

1 Ripe Apple, peeled and diced

Handful of Pomegranate seeds

3-4 Walnuts, chopped (optional)


2 Tbsp Pomegranate Molasses

2 Tbsp Olive Oil

Salt, to taste

Pepper, to taste


Step 1:

Marinade the chicken breast with salt, pepper and ginger garlic paste. Leave it to rest for at least 30 minutes.

Step 2:

While the chicken is being marinated, chop and dice all the vegetables in the list. You can add or remove any fruit or vegetable according to your taste. (Just make sure not to use too less or too much salad or else the proportion to the dressing will get messed up.)

Toss it all in a salad bowl.

Step 3:

In a separate bowl, put together all the ingredients of the salad dressing and whip well with a fork until the pomegranate molasses and Olive oil start to come together.

Step 4:

Now, heat a frying pan on medium heat. Put 2 tsp Olive Oil in it. Put the Chicken Breast piece in the pan and cook it for about 3-4 minutes. Then flip it, and cook for another 2-3 minutes or until it has reached your desired level of done-ness. I prefer mine just well-done and not at all overcooked.

Toss the salad into the dressing. Lay the chicken on top of the salad and serve.

If you like, you can cut the chicken into cubes and arrange it on top of the salad. Or slice it up, like I have done in the picture above. Eat it the way you like. Enjoy!


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