Pomegranate Chicken Salad recipe
Sliced chicken, pears, pomegranate seeds, feta cheese and walnuts, all tossed with greens in a balsamic vinaigrette.
- 2 Chicken breasts boneless, skinless, thin
- 2 tablespoons Olive oil divided use
- Salt and pepper to taste
- 4 cups Mixed greens
- ½ cup Pomegranate arils seeds
- 2 tablespoons Feta cheese crumbled
- 1 Small pear thinly sliced
- 2 tablespoons Walnuts toasted
- 1 tablespoon Balsamic vinegar
- 1 teaspoon Honey
- 1 teaspoon Dijon mustard
Heat 1 teaspoon of olive oil in a pan over medium heat. Season the chicken breasts with salt and pepper to taste and add them to the pan.
Cook for 4-5 minutes on each side, or until browned and cooked through. Cut the chicken into thick slices and set aside.
In a small bowl whisk together the remaining olive oil, balsamic vinegar, honey, Dijon mustard and salt and pepper to taste.
Pour the dressing over the greens and toss to coat. Arrange the chicken on top of the greens along with the feta cheese, pear, walnuts, and pomegranate arils. Serve immediately.
Calories: 479kcal | Carbohydrates: 30g | Protein: 30g | Fat: 27g | Saturated Fat: 5g | Cholesterol: 87mg | Sodium: 374mg | Potassium: 799mg | Fiber: 5g | Sugar: 19g | Vitamin A: 1015IU | Vitamin C: 28mg | Calcium: 118mg | Iron: 1.6mg