Chicken Pomegranate Salad
A few weeks ago pomegranates were both on sale and looked good here in Helsinki. This is rare. We’ve bought like 4 pomegranates since moving here just over 2 years ago and 3 of the 4 were gross inside. I decided to buy a few so I could make my chicken pomegranate salad. My husband likes basically everything I make, but he RAVES about this salad. It is the perfect combination of of sweet and tart, crunchy and creamy, and also healthy. Use this recipe for candied pecans before you make the salad so you can top with them.
PrintChicken Pomegranate Salad
Perfectly sweet and tart, crunchy and creamy, with bursts of pomegranate juice from the seeds.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: serves about 5 1x
Ingredients
Dressing-
1/2 cup olive oil
1/4 cup balsamic vinegar
2 tablespoons real maple syrup
2 tablespoons honey
2 teaspoons Dijon mustard
1/8 teaspoon salt
1/8 teaspoon pepper
Salad-
1 pound chicken breasts
1/3 of the dressing to use as a marinade
About 1 cup pomegranate seeds
2–3 apples, thinly sliced, or cut into bite sized pieces
1/2 cup feta cheese, crumbled
1 cup candied pecans
About 12 oz baby spinach
Instructions
Dressing-
In a small mixing bowl whisk all dressing ingredients till well combined. Put in air tight container in fridge to store. Let sit at room temp for 30 minutes before serving and remix.
Salad-
Take about 1/3 of the dressing and use as a marinade for the chicken. Let the chicken marinade for 30 minutes-3 hours. Bake chicken in oven or on a grill till done. Let rest 10 minutes before cutting into bite-sized pieces.
You can either put all the salad ingredients in a large bowl and toss with dressing, or let each person plate their own and top with desired amount of dressing.
Notes
If you aren’t going to marinade your chicken you can probably get away with halving the recipe.
Keywords: Chicken Pomegranate Salad, apple
