Heat a griddle pan to a high heat.
Mix the dressing ingredients together.
Brush the chicken breasts with 1 tbsp dressing and griddle for 6 mins either side until nicely cooked through.
Meanwhile, chop your cabbage, fennel and carrot and stir up with your pomegranate seeds.
Now shred the chicken – it sounds fancy but all you have to do is pull it apart using two forks – and lay it on your bed of veggies.
Sprinkle with flaked almonds, drizzle with the dressing and tuck in!