Chicken, walnuts, and pomegranate combine with fresh greens for a zesty, satisfying main or side.
# Components:
→ Chicken Preparation
01 - 2 boneless, skinless chicken breasts (approximately 400 grams)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
→ Salad Components
05 - 100 grams mixed salad greens (e.g., arugula, spinach, romaine)
06 - 100 grams pomegranate seeds (from 1 medium pomegranate)
07 - 70 grams walnut halves, lightly toasted
08 - 1/2 small red onion, thinly sliced
09 - 1 medium cucumber, sliced
10 - 75 grams feta cheese, crumbled (optional)
→ Lemon Vinaigrette
11 - 3 tablespoons extra virgin olive oil
12 - 1.5 tablespoons freshly squeezed lemon juice
13 - 1 teaspoon Dijon mustard
14 - 1 teaspoon honey
15 - 1/4 teaspoon salt
16 - 1/4 teaspoon black pepper
# Directions:
01 - Preheat a grill pan or skillet over medium-high heat. Brush chicken breasts with olive oil and season with salt and pepper.
02 - Grill chicken for 6-7 minutes per side, ensuring it is cooked through with clear juices. Allow to rest for 5 minutes before thinly slicing.
03 - In a small bowl, whisk together all dressing ingredients until the mixture is smooth and well-combined.
04 - In a large salad bowl, combine salad greens, pomegranate seeds, toasted walnuts, sliced red onion, cucumber, and crumbled feta cheese (if using).
05 - Arrange the sliced chicken over the salad mixture. Drizzle with the prepared vinaigrette and gently toss to integrate all components. Serve immediately, optionally garnishing with additional pomegranate seeds and walnuts.
