Chicken, Bulgur And Pomegranate Salad

• 1/4 cup olive oil
• 1/4 cup pomegranate molasses
• 1 tbsp ground cumin
• 2 cloves garlic, minced
• 2 1/4 lb chicken breast fillets
• 1 2/3 cups chicken stock
• 8.5 oz bulgur wheat
• 1 None pomegranate, seeds removed
• 1 None red onion, halved, thinly sliced
• 12.5 oz watercress, trimmed
• 2/3 cup fresh flat-leaf parsley leaves, firmly packed
• 1 cup roasted walnuts, coarsley chopped
• 5 oz feta cheese, crumbled
• 1/4 cup lemon juice
• 3 tsp honey
• 3 tsp pomegranate molasses

1. Combine oil, molasses, cumin, garlic and chicken in a large bowl. Cover and chill for 3 hours, or overnight to marinate.
2. Bring stock to a boil in a medium saucepan then remove from heat and add bulgur wheat. Cover and let stand for 5 mins.
3. Oil a grill pan and place over high heat. Drain chicken, discarding marinade. Cook for 3 mins per side, or until cooked through. Remove chicken from heat, cover loosely with foil and let rest for 10 mins. Slice thickly.
4. Place chicken and bulgur in a large bowl along with remaining ingredients. Whisk together lemon juice, honey and pomegranate molasses then drizzle over salad and toss to combine. Season.

olive oil, pomegranate molasses, ground cumin, garlic, chicken, chicken stock, bulgur wheat, pomegranate, red onion, parsley, walnuts, feta cheese, lemon juice, honey, molasses

Taken from recipes-plus.com/api/v2.0/recipes/32557 (may not work)