Chicken, burghul & pomegranate salad

  • 45 mins cooking
  • Serves 6
  • Print


Chicken, burghul & pomegranate salad
  • 1/4 cup (60ml) olive oil
  • 1/4 cup (60ml) pomegranate molasses
  • 1 tablespoon ground cumin
  • 2 clove garlic, crushed
  • 1 kilogram (2 oounds) chicken breast fillets
  • 1 1/2 cup (375ml) chicken stock
  • 1 1/2 cup (240g) burghul
  • 1 large_piece (430g) pomegranate, seeds removed
  • 1 medium_piece (170g) red onion, halved, sliced thinly
  • 350 gram (11 ounces) watercress, trimmed
  • 2 cup fresh flat-leaf parsley leaves, firmly packed
  • 1 cup (110g) roasted walnuts, coarsley chopped
  • 150 gram (4½ ounces) fetta, crumbled
  • 1/4 cup (60ml) olive oil
  • 1/4 cup (60l) lemon juice
  • 3 teaspoon honey
  • 3 teaspoon pomegranate molasses


Chicken, burghul & pomegranate salad
  • 1
    Combine oil, molasses, cumin and garlic in a large bowl with chicken. Cover, refrigerate 3 hours or overnight.
  • 2
    Bring stock to the boil in a medium saucepan. Remove from heat, add burghul, cover, stand 5 minutes.
  • 3
    Meanwhile, make pomegranate dressing. Place ingredients in a screw-top jar, shake well.
  • 4
    Drain chicken, discard marinade. Cook chicken on a heated oiled char-grill plate (or barbecue or grill), for 3 minutes each side or until cooked through. Remove chicken from heat, cover loosely with foil, rest 10 minutes, then slice thickly.
  • 5
    Place chicken and burghul in a large bowl with dressing and remaining ingredients, toss gently to combine. Divide salad among serving plates.


To remove seeds from the pomegranate, cut it in half cross-ways, hold it, cut-side down in the palm of your hand over a bowl, then hit the outside firmly with a wooden spoon. The seeds should fall out easily, discard any white pith that falls out with them. Pomegranate molasses is available at delis, middle eastern food stores, specialty food shops and most major supermarkets.

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