Cherry and Pomegranate Chicken Salad
Roasted chicken, cherries, carrots, avocados, and pomegranate tossed with spring greens. Topped with Pomegranate Balsamic Vinaigrette.
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.
Tried this recipe?Let us know how it was!