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.
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