Super Salad w/ Dukkah Chicken Breast

By Hayden Quinn
Serves  4
Preparation   15 mins
Cooking   20 mins
Print recipe


  • 2 x Lilydale Free Range Chicken Breast
  • 1 tbs Cobram Estate Extra Virgin Olive oil
  • Sea salt, to taste
  • 2 tbs pomegranate molasses 
  • 3 tbs dukkah
  • 1 cup pearl barley, cooked as per packet instructions
  • 1 can brown lentils, rinsed and drained
  • 1 can chickpeas, rinsed and drained


  • 1 bunch mint, leaves picked
  • 1 bunch flat leaf parsley, leaves picked
  • 1/4 cup puffed wild rice
  • 1/4 cup pistachio, roughly chopped
  • 1/4 cup dried cranberries 
  • 1 pomegranate, seeds only 
  • 1 tbs pomegranate molasses 
  • 2 tbs Cobram Estate Extra Virgin Olive Oil
  • Sea salt, to taste


  1. Heat a heavy-based frying pan over high heat. Drizzle chicken with olive oil and season with sea salt. Gently place into pan and cook until golden, flip and cook the other side for a further 4 mins or until golden. Transfer to a baking tray and place in preheated oven to finish cooking (10-15mins).
  2. Remove chicken from oven and allow to cool slightly before drizzling with pomegranate molasses, using your hands rub all over chicken breast and coat well. Next, roll the breast through the dukka ensuring an even coating. Carefully slice breast at an angle. Set aside until needed to serve. 
  3. Build your salad by adding grains, lentils and chickpeas to a large serving bowl, follow with herbs, wild rice and nuts, drizzle molasses and olive oil, season and gently toss to combine. Top with sliced chicken.