Method:
1 Heat oil in a frying pan over medium-high heat, cook chicken, tossing often for 6-8 minutes or until cooked through, season with salt and pepper and drizzle over the honey.
2 Combine watercress, fennel, red onion, pomegranate seeds, chilli and green onion in a bowl, drizzle with olive oil and vinegar, season with salt and pepper, toss to combine.
3 Arrange the salad on a plate and top with the chicken to serve.