Method:

1. Preheat oven to 180C. Line a large baking tray with baking paper. Spray Lebanese bread with olive oil and place onto prepared tray. Bake for 10 minutes or until crisp and golden. Set aside to cool.
2. Place tabbouleh into a large bowl. Add onion, tomatoes and cucumber. Roughly chop half the coriander and add to salad. (Reserve remaining sprigs for serving). Whisk pomegranate molasses and oil in a jug. Season with salt and pepper.
3. Heat a char grill pan or barbecue grill over a high heat. Cut each chicken fillet through the centre forming 2 schnitzels. Drizzle with oil on each side. Season with salt and pepper. Char grill chicken fillets for 3 minutes on each side or until charred and cooked through.
4. Break bread into pieces and add to salad with dressing. Toss until combined. Spoon salad onto plates. Top with chicken, yoghurt, pomegranate arils and remaining coriander sprigs. Serve.