Saturday, April 1, 2017

chicken, pear, and pomegranate salad... 25 minutes

the goods:

2 boneless, skinless chicken breasts, pounded to an even thickness
1 bag (16 ounces) fresh baby spinach, stems removed
1 ripe pear, sliced
3/4 cup pomegranate seeds, divided
1/4 cup apple cider vinegar
3 tablespoons olive oil
1 and 1/2 tablespoons honey
1 teaspoon dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup candied pecans

Season chicken with salt and pepper and grill over medium-high heat until cooked through, about 6 minuted per side. Let rest, while you prepare the salad, then thinly slice.
In a large bowl combine spinach, pear slices, and 1/2 cup of the pomegranate seeds. In a small jar, combine apple cider vinegar, olive oil,honey, remaining 1/4 cup pomegranate seeds, and salt and pepper. Pour over salad, gently toss to combine. Serve on plates, topped with chicken and pecans.

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