This is a salad I make often for lunch at work and sometimes for dinner at home, and I am always asked for the recipe. So, at long last, here it is. It kind of mimics a salad at Wendy’s, but my version is healthier. At least, I think so. Enjoy!
PS there are no measurements for any of the ingredients except the dressing; I just start adding things to the bowl and stop when I feel like there’s enough.
Chicken, Apple, & Pomegranate Salad
Prep time: 10-15 minutes
Cook time: 10-20 minutes
1-2 chicken breasts, boneless and skinless (I recommend 2 breasts if making this for dinner)
your preferred salad greens (I like spinach and romaine, or the Organic Girl sweet pea blend)
1 gala apple, chopped into bite-sized pieces
crumbled blue cheese
pecans (candied or plain – to candy see instructions below)
1 tbsp pomegranate juice (I buy the Pom juice)
1 tbsp honey (you can use less if you don’t want it as sweet)
1/2 tsp Dijon mustard
2 tbsp olive oil
1/2 tsp apple cider vinegar
Cook chicken with your preferred spices (I fry my chicken with Montreal chicken seasoning), and slice into strips.
Combine dressing ingredients in a bowl and whisk until honey is dissolved/combined. (Alternatively you can combine in a small container with a lid and shake to mix.)
Toss salad greens with most of the dressing, reserving some. Place salad greens in a bowl to serve, and top with apple pieces, blue cheese, pecans, and chicken slices. Sprinkle pomegranate seeds on top (if you bought a real pomegranate and not a container of the seeds, cut in half and hold over the salad bowl with the cut half facing downwards and your palm underneath. Hit the back of the pomegranate with a wooden spoon to release the seeds), and drizzle remaining dressing over toppings to add flavor.
(Apologies, I do not have a good photo of this salad yet. Next time I make it I will take a picture and update this post!)