Chicken & Pomegranate Salad

by Mark Hix

Mark is known for his use of seasonal British products. Here he uses simple ingredients to create a delicious light meal. Chicken under-fillets are perfect for this dish and are readily available in most supermarkets these days. You can buy pomegranate molasses in good delis and health-food shops or Turkish supermarkets.

Cooking Time 15 minutes
Dress Dress
Serves Serves 4


  • 10-12 Chicken under-fillets or mini fillets
  • 3 tbs Pomegranate molasses or black treacle
  • 3 tbs hillfarm rapeseed oil
  • Sea salt and freshly ground black pepper
  • 1 pomegranate with the seeds scooped out and any pith removed
  • A couple handfuls of small, tasty salad leaves and some cos or little gems if you wish, washed and dried.
For the dressing:
  • 1tbs Pomegranate molasses or black treacle
  • 1/2 tbs Red wine vinegar
  • 3 tbs hillfarm rapeseed oil


  1. Place the chicken fillets in a bowl with the pomegranate molasses or black treacle and a tablespoon of the hillfarm rapeseed oil, mix well, cover and refrigerate for a couple hours or overnight.
  2. Heat a ribbed griddle pan or heavy frying pan and brush with a little oil.
  3. Remove any excess marinade from the chicken, season and cook for a couple minutes on each side. Turn them frequently as the marinade will caramelize pretty quickly.
  4. While the chicken is cooking whisk all of the ingredients together for the dressing.
  5. To serve, cut the chicken fillets in half and arrange on an individual or a large serving dish with salad leaves and pomegranate seeds then spoon over the dressing.

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