Ingredients
Method
- Whisk the olive oil, lemon juice, apple cider vinegar, salt and pepper together in a small bowl until emulsified.
- In a separate bowl, toss the sliced chicken, pomegranate seeds, radish and red onion together.
- Divide the arugula between four large bowls.
- Top each with the chicken and pomegranate mixture.
- Drizzle half the dressing over the four bowls.
- Scatter the chopped egg and crumbled feta evenly over each.
- Finish with the remaining dressing and serve straight away, before the arugula wilts.
