Preheat the oven to 200°C.
Season the chicken and smear with 1 tablespoon mustard. Place in a small roasting pan and bake for 25-30 minutes or until cooked through. Set aside to rest for 5 minutes.
Spread the chunks of bread on a baking tray, drizzle ½ teaspoon olive oil over and season. Mix using your hands, to coat the bread. Cook in the oven for 10 minutes or until the bread is golden and toasted.
To make the dressing:
Place the clementine juice, the vinegar, and remaining oil and mustard in a small bowl. Whisk until smooth then season to taste.
Remove the seeds from the pomegranate and place half of them in a large mixing bowl with the salad leaves. Cut the warm chicken into long diagonal slices and add to the bowl. Pour in the dressing and gently toss the salad.
Divide the salad between 2 serving plates. Sprinkle with the remaining pomegranate seeds and the croutons, then serve.
For a quicker version of this salad, swap the chicken for roast chicken breast fillets or shred in leftover roast chicken or turkey meat.