October 9, 2020

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.

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Prep Time 20

Cook Time 35

Total Time 55

Course Main Course

Cuisine American

Servings

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.