• Katherine Arthurs

Harvest Apple + Grilled Chicken Salad with Honey Nuts + Pomegranate Vinaigrette

I love salads that have a lot going on. Like A LOT going on. This salad doesn't disappoint.

The crunch of the apples + fresh pomegranates is perfect with mouthfuls of grilled chicken + fresh spinach. The aged cheddar is creamy + sharp which pairs so nicely with the honey pecans + strips of carrots.

Such a great seasonal salad that is quick to put together - only grilled the chicken + buy everything else. Assemble + chow down.

It's time to eat!

Harvest Apple + Grilled Chicken Salad with Honey Nuts + Pomegranate Vinaigrette

makes enough for 4-6 people

2-3 boneless + skinless chicken breasts

salt + pepper

1 cup pecans

1/4 cup raw honey

1 head romaine lettuce, cleaned + chopped

4 cups fresh spinach

2 carrots, peeled in strips

1 honey crisp apple, sliced

1/2 cup aged cheddar, cubed

1/2 cup pomegranate seeds

Using a grill pan on your stove top or an outside grill - heat it to high heat. Salt + pepper both sides of the chicken breasts, liberally. When the grill is hot, place the chicken on the grill. Let sit until white starts to form on the sides + the underside is nicely browned. Flip over + cook for 3-4 minutes. Remove from the grill to a cutting board. Let cool.

To make the honey pecans, place both the pecans + the honey in a small sauce pot over medium heat. Let come up to heat + stir briefly. When the honey has fully coated the pecans, turn the heat off. Pour the nuts onto a plate + spread out slightly so they cool.

To assemble the salad, gather a platter or large shallow bowl. Place the lettuce + spinach around. Spread the strips of carrots around.

Slice the chicken into thin strips or cubes. Place randomly around the salad greens. Follow with the apple slices, cheddar + pomegranate seeds.

Lightly drizzle the dressing around. Serve.

*If using a grill pan on your stove top, place a small amount of cooking oil on it while it's heating up.

Pomegranate Vinaigrette

1 large shallot, minced

1/3 cup unseasoned rice vinegar

1 tablespoon dijon mustard

1 tablespoon honey

2 tablespoon pomegranate concentrate

1 teaspoon each salt + pepper

1/4 cup extra virgin olive oil

Mix all the dressing ingredients in a glass jar - shake or stir to combine + fully incorporate all ingredients.

Store in an air tight container for up to 2 weeks in a refrigerator.


This recipe was made #glutenfree

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