Cherry and Pomegranate Chicken Salad
Cherry and Pomegranate Chicken Salad is one of our favorite summer salads. I start this salad by roasting tender boneless chicken breasts. While the chicken bakes, I toss together crisp spring greens, carrot ribbons, halved cherries, sliced avocado, and pomegranate seeds. I also make a quick and easy Pomegranate Balsamic Vinaigrette. We like this salad for several reasons. First of all, I like that I can make this salad in just thirty minutes. Secondly, I like that this is a complete meal. I usually just serve it with a baguette. Thirdly, I like that this whole meal can be prepared ahead of time. That makes it perfect for busy days. And, lastly, we all love the fresh summer flavors in this dish.
The Equipment I Used
- A Cherry Pitter- These are helpful for quickly pitting cherries.
- A Ribbon Peeler- Use this to cut your carrots in wide ribbons.
- A Salad Spinner- I use this to dry my lettuce.
The Ingredients Needed for Cherry and Pomegranate Chicken Salad
- Chicken- I always use Bell and Evans Chicken because it is the most tender chicken.
- Pomegranate Seeds- To save time, you can buy just the seeds.
- Lettuce- I like the spring green mixed baby lettuces.
- Pomegranate Balsamic- I buy mine in an olive oil and vinegar store. If you can’t find it, you can just use regular balsamic vinegar.
- Olive Oil- Be sure to use a good quality olive oil.
- Cherries- Use red Bing cherries.
- Honey- I like to add a little honey to the vinaigrette.
How I Made my Salad
- First, I roasted the chicken. For perfect results, use a timer. And, cut in the middle of a breast to see if it’s cooked through.
- Next, while the chicken cooked, I made the vinaigrette.
- Also, I tossed together the rest of the salad ingredients.
- Finally, I tossed in the chicken and the vinaigrette.
If you like cherries, you need to try this fresh and delicious Cherry and Pomegranate Chicken Salad.
Cherry and Pomegranate Chicken Salad
Ingredients
- 4 cups spring lettuce mix
- 1 large carrot, peeled into ribbons
- 1 avocado, sliced
- 1 cup cherries, pitted and halved
- 1 cup pomegranate seeds
For the Roasted Chicken:
- 1 pound boneless, skinless chicken breasts
- 2 tbsp. each extra virgin olive oil and unsalted butter
- 2 cloves minced garlic
- ¼ tsp. each kosher salt, paprika and black pepper
- 2 tbsp. fresh lemon juice
For the Pomegranate Balsamic Vinaigrette:
- ½ cup extra virgin olive oil
- ¼ cup pomegranate balsamic vinegar or regular balsamic vinegar
- 1 tsp. honey
Instructions
- Begin by roasting the chicken: Preheat the oven to 450 degrees. Place the breasts in a small baking dish and top it with the rest of the ingredients. Bake for 20 minutes or until the chicken is no longer pink in the center. Slice the chicken and set it aside.
- While the chicken is baking, make the Pomegranate Balsamic Vinaigrette: Simply shake all the ingredients together in a small jar.
- Place the salad vegetables in a large bowl.
- Add the chicken to the bowl and add as much dressing as you like.
