Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 261.4
- Total Fat: 6.7 g
- Cholesterol: 21.7 mg
- Sodium: 127.5 mg
- Total Carbs: 25.4 g
- Dietary Fiber: 5.5 g
- Protein: 24.1 g
View full nutritional breakdown of Grilled Blackberry Pomegranate Glazed Chicken Salad calories by ingredient
Grilled Blackberry Pomegranate Glazed Chicken Salad
Submitted by: COPPERHEAD71
Introduction
This is one of my favorite farmer's market salads. The delicious combination of fresh blackberries, pomegranate juice, fennel and crumbled goat cheese -- just to name a few key ingredients -- packs a powerful punch of good-for-you flavor. Enjoy it with some warm, crusty artisan bread and a glass of chilled rose wine in the company of good friends and you have the perfect light summer meal.For a video demonstration of this recipe, and many more delicious dishes, "like" me on Facebook at http://www.facebook.com/Collee
nsKitchen1 This is one of my favorite farmer's market salads. The delicious combination of fresh blackberries, pomegranate juice, fennel and crumbled goat cheese -- just to name a few key ingredients -- packs a powerful punch of good-for-you flavor. Enjoy it with some warm, crusty artisan bread and a glass of chilled rose wine in the company of good friends and you have the perfect light summer meal.
For a video demonstration of this recipe, and many more delicious dishes, "like" me on Facebook at http://www.facebook.com/Collee
nsKitchen1
Number of Servings: 4
Ingredients
-
1/2 cup unsweetened 100% pomegranate juice
1 tbsp balsamic vinegar
1 tbsp honey
1 clove garlic
1 tsp minced fresh ginger root
1/8 tsp red chili pepper flakes
8 boneless, skinless chicken breast tenderloins
8 large leaves butter lettuce chopped (about 5 cups chopped)
1/4 cup raw slivered almonds
1 fennel bulb chopped
1 ear of corn cooked, cooled, and kernels cut off (or 1/2 cup frozen corn kernels thawed)
1/4 cup crumbled goat cheese
1 cup fresh blackberries
Directions
In a small saucepan, whisk together the pomegranate juice, vinegar, honey, garlic, ginger, and red chili pepper flakes. Bring to a boil then reduce to medium-low and let cook for about 15-20 minutes until reduced and slightly thickened.
Put the chicken breast tenderloins in a ziploc bag and add 2 tbsp of the sauce. Set the rest of the sauce aside and let cool. Let the chicken sit in the glaze for about 5 minutes.
Toast the almonds in a small skillet until just brown, set aside and let cool.
Grill the chicken on a barbecue or indoor grill about 3 minutes per side or until cooked through. Set aside and let cool just slightly.
Add the blackberries to the remaining sauce, crushing slightly with the back of a fork to release the juices. This will be your dressing.
Put the lettuce in a salad bowl. Top with the fennel, corn, goat cheese and almonds. Lay the grilled chicken across the top of the salad (2 tenderloins/person). Drizzle the blackberry dressing over the top and serve immediately.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user COPPERHEAD71.
Put the chicken breast tenderloins in a ziploc bag and add 2 tbsp of the sauce. Set the rest of the sauce aside and let cool. Let the chicken sit in the glaze for about 5 minutes.
Toast the almonds in a small skillet until just brown, set aside and let cool.
Grill the chicken on a barbecue or indoor grill about 3 minutes per side or until cooked through. Set aside and let cool just slightly.
Add the blackberries to the remaining sauce, crushing slightly with the back of a fork to release the juices. This will be your dressing.
Put the lettuce in a salad bowl. Top with the fennel, corn, goat cheese and almonds. Lay the grilled chicken across the top of the salad (2 tenderloins/person). Drizzle the blackberry dressing over the top and serve immediately.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user COPPERHEAD71.
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