Pomegranate Chicken Salad
Introduction
This seasonal salad is ready in a flash. You will love the softness of the greens with the crunch of the radish and pomegranate.
Ingredients
Vinaigrette:
1/2 cup pomegranate juice
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons olive oil
Salad:
1 large shallot, diced
1 cup peeled sliced daikon radish
1 teaspoon black pepper
8 heaping cup of mixed greens
1 pear, sliced
12 ounces diced white meat chicken
2 ounces soft goat cheese, crumbled
1/2 pomegranate, arils only (see note)
1/2 cup pomegranate juice
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons olive oil
Salad:
1 large shallot, diced
1 cup peeled sliced daikon radish
1 teaspoon black pepper
8 heaping cup of mixed greens
1 pear, sliced
12 ounces diced white meat chicken
2 ounces soft goat cheese, crumbled
1/2 pomegranate, arils only (see note)
Directions
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
Number of Servings: 4
