CHICKEN POMEGRANATE SALAD

This was a post workout meal I whipped up for my friend Clare and I.  It was so good.  I had some left over chicken from the night before that was perfect when we were starving and needed something quick !  I've recently rediscovered the meat tenderiser (I hear your chuckles shhh) which I'm loving to help me cook meat a bit faster. Serves two.

WHAT WE NEED:

• 1 Chicken Breast (I used left over from the night before that I had marinated with some butter and a few dry herbs and spices) 
• 1 avocado
• a good handful of green beans (steamed)
• a good handful of walnuts
• seeds of 1 pomegranate (I slice it in half, hold the cut side downward with my hand and hit the back of it with a wooden spoon over a bowl)
• 1 long(ish) red chilli (sliced)
• handful of parsley (picked whole leaves)
• 2 ripe truss tomatoes (cut into 1/8 wedges)
• For a quick last minute dressing; lime juice, pomegranate molasses and olive oil splashed over at the end.

HOW WE DO:

Now I'm super simple with my food, a lot of the time my recipe's won't involve too much it's more about just learning how to pair flavours. 

Combine all salad ingredients, add salt and pepper and lightly toss with your hands.  I like to slice the avocado over the top at the end.  Finish with a splash of olive oil, pomegranate molasses and lime juice.