Ingredients
Method
1.Bring stock and the water to the boil in a large saucepan; reduce to a simmer. Add chicken; cook, covered, for 10 minutes. Remove from heat; stand, covered, for 5 minutes. Remove chicken from poaching liquid; shred with two forks. Reserve 1 tablespoon of the poaching liquid; discard remaining.
2.Place shredded chicken in a large bowl with reserved poaching liquid and sesame seeds; toss gently to combine. Season.
3.Cut pomegranate in half crossways; hold it, cut-side down, in the palm of your hand over a bowl, then hit the outside firmly with a wooden spoon. The seeds should fall out easily; discard any white pith that falls out with them. Pat seeds dry with paper towel.
Green tahini dressing
4.Place herbs in a food processor, pulse until chopped. Add remaining ingredients; process until smooth. Season to taste.
5.Spoon chicken mixture into lettuce cups; top with mixed herbs, pistachios and pomegranate seeds. Serve with dressing.
Not suitable to freeze or microwave.
Note
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