Pomegranate and Quince Salad with Chicken
Pomegranate and Quince Salad with Chicken is a big fall salad filled with Spring greens, grilled chicken, pomegranate seeds, sliced quince, feta cheese, carrots, and pistachios. It’s all tossed with a lemon and honey vinaigrette.
The Equipment You’ll Need
- A Grill Pan- You’ll need this for searing the chicken. If you don’t have one, any skillet will do.
- A Small Jar- This is for shaking up your dressing.
- An Instant Read Meat Thermometer- You’ll need this for testing the temperature of your chicken.
- A Salad Spinner- Since no one likes soggy lettuce, you’ll need this for drying your lettuce.
- A Big Bowl- The key to a perfect salad is tossing everything together in a big bowl.
The Ingredients You’ll Need for Pomegranate and Quince Salad with Chicken
- A Quince- If you’ve never had one it tastes a lot like a pear.
- Pomegranate- There should be plenty in the store this time of year.
- Cumin and Coriander Powders- These give the chicken great flavor.
- Feta Cheese- If you don’t like feta cheese, goat cheese would be a good replacement.
How I Made My Salad
- I began this recipe by seasoning my chicken.
- Next, I heated a grill pan on medium heat. Grilling your breasts on high heat will cause your chicken to be tough.
- Then, I baked my chicken. I used my thermometer to check the temperature about every five minutes, towards the end of the baking time. And, I was sure to let them rest before slicing them.
- While the chicken baked, I cooked my bacon. I watched it closely so it didn’t burn, and then I let it drain on paper towels.
- I also made my dressing and cut up all the vegetables.
- Finally, I tossed everything together in a big bowl.
As you may have noticed I really like making big salads. Especially when they can highlight seasonal fruits like pomegranates and quinces. If you’re looking for a great new salad recipe, I hope you’ll try this Pomegranate and Quince Salad with Chicken.
Pomegranate and Quince Salad with Chicken
Spring greens, pomegranates, quince, grilled chicken, bacon, feta and pistachios tossed with a lemon honey dressing.
Ingredients
- 2 boneless skinless chicken breasts
- 1 tsp. each cumin, coriander, garlic powder, paprika
- ¼ tsp. each black pepper and kosher salt
- 1 tbsp. olive oil
- ½ cup extra virgin olive oil
- 2 tbsp. lemon juice
- 1 tsp. honey
- 4 slices chopped bacon
- 4 cups Spring mix lettuces
- 1 cup feta cheese
- 1 cup pomegranate seeds
- 1 sliced quince
- ½ cup chopped pistachios
- 2 shaved carrots
Instructions
- Begin by making the chicken: Mix the salt, pepper, cumin, coriander, garlic powder, and paprika together. Sprinkle it on both sides of the chicken, and drizzle on the olive oil.
- Heat the oven to 350 degrees. On a hot grill pan, brown the chicken over medium heat on both sides. Then bake it in a small casserole dish for about 27 minutes, until they are 165 degrees in the center. Let them rest for five minutes, and then slice them thinly.
- Meanwhile, in a small skillet on low heat, cook the bacon until it's crispy.
- Make the dressing by combining the extra virgin olive oil, lemon juice, honey, and a pinch each of kosher salt and pepper.
- Toss the chicken, bacon, and dressing with the Spring mix, feta, pomegranate seeds, pistachios, quince, and carrots.
Tried this recipe?Let us know how it was!
