Grilled chicken, peach and herb salad with pomegranate dressing

Instructions

1. Combine garlic, 2 tablespoons lemon juice, 2 teaspoons molasses and 2 teaspoons olive oil in shallow dish. Add chicken and turn to coat. Cover and chill for 30 minutes.
2. Lightly spray a chargrill or barbecue with oil and heat on medium-high. Cook chicken for 3-4 minutes each side or until cooked through. Transfer to a plate. Cover chicken with foil and set aside to rest for 5 minutes, then slice.
3. Meanwhile, cook sugar snap peas and snow peas in a medium saucepan of boiling, salted water for 2 minutes or until just tender. Drain. Refresh under cold water and drain.
4. Whisk remaining lemon juice, molasses and olive oil in a large bowl. Add peas, peaches, mint, parsley and butter lettuce. Gently toss to combine. Season with salt and pepper. Serve salad topped with grilled chicken, sprinkled with pomegranate seeds.