Poached Chicken and Pomegranate Salad

Steps

1. Bring a medium pot of salted water to the boil.
2. Pat chicken dry with paper towels. Place in a medium pot (with a lid) along with water and salt, cover and bring to a gentle boil on medium heat. As soon as it boils, turn off heat and leave, still covered, for 15-20 minutes. The residual heat will cook chicken through. Use a sharp knife to test if the thickest part is cooked, juices should run clear. Remove chicken from poaching liquid and rest, covered in foil for 5 minutes.
3. While chicken is poaching, prepare the rest of the meal. Cook red rice in pot of boiling water on high heat for about 25 minutes. While rice is cooking, dice cauliflower 1-2cm. Add to rice in final 3-4 minutes of cook time. Rice should be tender. Drain well.
4. Prepare the salad veggies. Trim radishes, cut in half and thinly slice; remove core and seeds from capsicum and dice 1cm; finely dice onion (if using); thinly slice mint leaves. Place all in a large bowl with pomegranate, spinach and walnuts. Crumble in first measure of feta.
5. In a small bowl, whisk together all balsamic vinaigrette ingredients and set aside.
6. Use two forks to roughly shred cooked chicken and add to bowl with salad veggies. Stir through drained rice and cauliflower. Add vinaigrette just before serving. Gently toss to combine and season to taste with salt and pepper.
7. TO SERVE spoon poached chicken and pomegranate red rice salad onto plates. Crumble over remaining feta.