Fresh, bright and tasty - what more could you want from a summer salad. Packed full of fresh ingredients, the green tahini dressing is the real shining star of this poached chicken and pomegranate salad.
1.Bring stock and the water to the boil in a large saucepan; reduce to a simmer. Add chicken; cook, covered, for 10 minutes. Remove from heat; stand, covered, for 5 minutes. Remove chicken from poaching liquid; shred with two forks. Reserve 1 tablespoon of the poaching liquid; discard remaining.
2.Place shredded chicken in a large bowl with reserved poaching liquid and sesame seeds; toss gently to combine. Season.
3.Cut pomegranate in half crossways; 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. Pat seeds dry with paper towel.
Green tahini dressing
4.Place herbs in a food processor, pulse until chopped. Add remaining ingredients; process until smooth. Season to taste.
5.Spoon chicken mixture into lettuce cups; top with mixed herbs, pistachios and pomegranate seeds. Serve with dressing.
Not suitable to freeze or microwave.
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