Crispy Chicken and Pomegranate Salad with Honey-Mustard Vinaigrette
- Yield 2 servings
Tangy pomegrante seeds (arils) and juice dress up chicken salad.
Ingredients
- Honey-Mustard Vinaigrette:
- 3 tablespoons Dijon mustard
- 3 tablespoons grain mustard
- 2 tablespoons honey
- 1 cup extra virgin olive oil
- 2 tablespoons sherry vinegar
- Salt and pepper
- Salad:
- 1 chicken breast, skin on
- Salt and pepper
- 4 red and white endive
- 2 cups frisee, trimmed and washed
- 2 tablespoons chopped chives
- 1/2 cup toasted walnuts
- 1/4 cup pmegranate juice
- 4 tablespoons fresh pomegranate arils
Instructions
- Honey-Mustard Vinaigrette: Combine Dijon mustard, grain mustard, honey and sherry vinegar in a bowl. Slowly whisk in oil until it is emulsified. Season with salt and pepper.
- Chicken Salad with Arils: Preheat oven to 375F.
- Season chicken with salt and black pepper on both sides. Add to a smoking-hot oven-safe sauté pan, skin side down. Place a brick wrapped in aluminum foil on top of the chicken and put into oven.
- Cut the endive into 1-inch pieces. Mix the endive, frisée and chives with honey-mustard vinaigrette. Season with salt and pepper. Place on two plates and scatter the fresh arils and some of the pomegranate juice around the salad.
- Remove chicken from oven and take off the brick once the skin is crispy and chicken is cooked through. Let rest about 4 to 5 minutes and slice to desired thickness. Divide the walnuts between the 2 salads. Put the sliced chicken on the salads and serve.
*For 1/2 cup of juice, cut 1 large POM Wonderful Pomegranate in half and juice it with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.
Recipe by Chef Marc Forgione, Restaurant Marc Forgione, New York / POM Wonderful
