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Recipe

Golden Raisin Salad with Herb Crusted Chicken Breast

Nothing like pomegranates to bring out the flavor in this salad and the chicken is so delicious.
Details
  • Serves: 6
  • Serving size: 1 chicken breast , 1 cup salad
INGREDIENTS
Pomegranate-Mustard Dressing
  • 1/2 c. pomegranate juice
  • 1 tbsp. honey
  • 2 tbsp. Dijon mustard
  • 1 tbsp. finely chopped shallot
  • Sea salt; to taste
  • Fresh ground black pepper; to taste
  • 2 tbsp. canola oil
  • 2 fresh ripe Asian pears, peeled and thinly sliced
  • 4 c. (8 ounces) baby spinach leaves
  • 3/4 c. California golden raisins
Herb Crusted Chicken
  • 6 boneless skinless chicken breasts (3 ounces each)
  • Sea salt, to taste
  • Fresh ground black pepper; to taste
  • 1/2 c. chopped fresh Italian parsley
  • 1/4 c. finely chopped fresh mint
  • 1/4 c. chopped fresh chives
  • 1/4 c. chopped fresh dill weed
  • 1 tbsp. olive oil
Toppings
  • 1/2 c. fresh pomegranate seeds
  • 1/2 c. finely slivered fresh mint
  • Fresh chopped chives
PROCEDURE
Pomegranate-Mustard Dressing
Measure pomegranate juice into saucepan. Heat and simmer over medium-high heat until reduced to about 1/4 cup. Cool completely. Turn into blender. Add honey, mustard, shallot, salt and pepper. Pulse to mix well. With blender running, add oil in a slow steady stream. Set aside.

Combine pears, spinach and raisins in a large mixing bowl. Add 1/4 cup dressing. Mix together and season to taste with salt and pepper. Cover and set aside to chill.
Herb Crusted Chicken
Season chicken breasts well on both sides with salt and pepper. Combine herbs in small bowl; mix well. Press liberal amount of herbs onto both sides of breasts. Heat oil in nonstick skillet over medium-high heat and sauté chicken about 4 minutes on both sides, until done (170°F).
To Serve
Arrange salad on large individual serving plates. Thinly slice chicken breasts and arrange on top. Drizzle with dressing and top with pomegranate seeds, mint and chives.
Nutrition Information (per serving)
Calories 310(34% from fat); Total Fat 12g (sat 2g, mono 6g, poly 3g); Cholesterol 50mg; Protein 21g; Carbohydrates 34g; Fiber 6g; Iron 4mg; Sodium 220mg; Calcium 77mg

This recipe is found in the following categories:
Entrée Salads
Salads and Dressings
Special Diet
High Fiber