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

  1. 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.
  2. Chicken Salad with Arils: Preheat oven to 375F.
  3. 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.
  4. 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.
  5. 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

 

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