Pomegranate Chicken Chopped Salad

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Let me begin by telling you that I have a problem.  I’m fine to admit it because I know you wont judge me.  Right?  Good, I love how open minded you are.  Pomegranate seeds.  They have begun to take over my life.  So much that I had to text my mom the other day a photo of the bowl of them I was eating and say “if anyone is looking for me I was forced to check myself into a pomegranate seed addiction program”.  My largest concern?  That the baby inside of my big ol belly may be overdosing on the stuff…or that he actually may turn into a pomegranate seed himself.  I wonder if he is kicking and punching and sticking his cute butt into my ribs so frequently because he’s trying to tell me to stop the madness…that he’s in pom seed overload.  And just so you know, there are no pomegranate seed support groups out there…I’ve already looked.

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So, as you might guess, this salad is serious bliss to me.  You know me and chopped salads.  Remember this?  And this?  I love the concept of lots of different tastes and textures in one bite and this salad fits right into that category.  Actually…it may be my favorite thus far.  The simple honey mustard vinaigrette teams up just perfectly with the roasted chicken and all of the chopped goodness in this dish…and it really is so healthful.  Full of antioxidants, healthy fats, greens and protein and literally as delicious as they come…I think you’re going to really enjoy this goodie.

Pomegranate Chicken Chopped Salad

Ingredients

For the Vinaigrette:

2 Tablespoons Dijon Mustard

1 Tablespoon Mayonaise

1 Tablespoon Honey

1/4 Teaspoon Salt

1/8 Teaspoon Black Pepper

1/4 Cup Olive Oil

For the Salad:

2 Boneless Skinless Chicken Breasts + 2 Tablespoons Olive Oil + Salt and Pepper

4 Ounces Mixed Greens, very roughly chopped

1 Avocado, diced

1/3 Cup Crumbled Bleu Cheese

2 Hard Boiled Eggs, diced

1/3 Cup Pomegranate Seeds

Directions

For the Vinaigrette:

Whisk all ingredients together well until completely incorporated.  Set aside.  Will keep in the fridge for at least 1 week.

For the Salad:

Preheat oven to 400 and season both sides of the chicken with salt and pepper.  In an oven proof skillet heat olive oil over medium high heat.  Add the chicken and cook, top side down, until you get a nice sear on top, about 4 minutes.  Flip chicken over, transfer to the oven and bake until cooked through, about 20 minutes.  Let the chicken rest for about ten minutes after taking it out of the oven so the meat can absorb all of the juices.

Chop the chicken in to bite sized pieces and place in a large bowl.  Add the greens, avocado, bleu cheese, eggs and pomegranate seeds.  Drizzle the vinaigrette on top of the salad and toss gently.  Serve immediately.  Serves 2-3.

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