Place the chicken breast between 2 sheets of plastic wrap and pound on it with a rolling pin. Just a little bit to even out the thickness of the breasts a little bit. The more even the thickness the breast the easier it is to get good results. Brine the chicken for about 15 minutes in warm water with salt. Remove the chicken from the brine, rinse it with cold water and pat dry. Rub the chicken with oil, on both sides and then sprinkle with salt and pepper, curry and paprika powder or other spices if you like.

Heat a grill pan (or your grill outside) and place the chicken in the grill pan. Cook/grill the chicken for about 10-15 minutes or until the inside temperature reads 160-170 degrees F. Wrap the chicken in alu foil and rest for 10-15 minutes.

While the chicken cooks, make the salsa.

Peel the kiwi, cut in slices, lengthwise, then cut the slices in thin strips and cut the strips in cubes.

Seed the pomegranate, by cutting the pomegranate in half, place the cut part in the palm of your hand and start hammering with a spoon on the outside of the fruit and the seeds will fall out.

Wash and chop the cilantro.

Mix the kiwi, pomegranate seeds, cilantro and salt and pepper. Your salsa is ready; keep cool until serving time.

Serve the chicken, sliced or whole, with the salsa on top.