Pomegranate Chicken Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
Vinaigrette:1/2 cup pomegranate juice1 teaspoon Dijon mustard2 tablespoons red wine vinegar2 tablespoons olive oilSalad:1 large shallot, diced1 cup peeled sliced daikon radish 1 teaspoon black pepper8 heaping cup of mixed greens1 pear, sliced 12 ounces diced white meat chicken2 ounces soft goat cheese, crumbled1/2 pomegranate, arils only (see note)
Place the pomegranate juice in a small saucepan and bring to a simmer, cooking until it has reduced by half.
Remove from heat and allow to cool slightly.
Using an immersion blender or whisk, combine the mustard, juice reduction, and vinegar. Slowly add the oil to emulsify.
Place the shallots, radish, and greens in a large bowl and toss with the vinaigrette. Sprinkle on the pepper.
Divide the greens among four plates or bowls, top with the pear and chicken, divided evenly. Garnish with the goat cheese and pom arils.
Serving Size: Makes 4 servings, 3 cups per serving
Remove from heat and allow to cool slightly.
Using an immersion blender or whisk, combine the mustard, juice reduction, and vinegar. Slowly add the oil to emulsify.
Place the shallots, radish, and greens in a large bowl and toss with the vinaigrette. Sprinkle on the pepper.
Divide the greens among four plates or bowls, top with the pear and chicken, divided evenly. Garnish with the goat cheese and pom arils.
Serving Size: Makes 4 servings, 3 cups per serving
Nutritional Info Amount Per Serving
- Calories: 286.3
- Total Fat: 12.4 g
- Cholesterol: 59.2 mg
- Sodium: 147.4 mg
- Total Carbs: 19.9 g
- Dietary Fiber: 3.7 g
- Protein: 23.5 g
Member Reviews
-
C1NDERE11A
I have a complaint....when you print the recipe the notes on how to work with the pomagranite don't transfer!!!!! - 2/27/13
Reply from CHEF_MEG (3/1/13)
Hmmm...I'll look into it for you. Chef Meg
I did see that Pom does not sell cups of the arils at the market.