Pomegranate Chicken Salad

  • Yield 4 servings


1 cup pomegranate juice (such as POM) Juice of (1) blood orange
1/3 cup chopped walnuts
1 teaspoon balsamic vinegar
1/2 teaspoon sugar
1/4 cup plus
1 1/2 teaspoons olive oil
1 teaspoon plus
1 tablespoon Dijon mustard
3/4 teaspoon salt, divided
1/2 teaspoon fresh ground pepper, divided
1 1/2 pounds Boneless, skinless chicken thighs
1 small red onion, cut into very thin slices
1/8 teaspoon dried red pepper flakes
1/2 cup chopped cilantro
4 cups fresh baby arugula
1/4 cup fresh pomegranate fruits


  1. Heat oven to 450 degrees. In a small stainless steel or non-reactive saucepan over high heat, boil the pomegranate and blood orange juice until reduced to 1/3 cup, approximately 10 minutes. Meanwhile place walnuts on baking sheet and toast for 2 minutes or until slightly browned. Remove from oven. Set aside. Remove juice from heat; whisk in balsamic vinegar, 1/2 teaspoon sugar, 1/4 cup olive oil, 1 teaspoon mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper until well blended. Set aside to cool. Mix the 1 1/2 teaspoons of olive oil and 1 tablespoon of mustard in small bowl. Coat the chicken thighs with the mustard mixture. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon of pepper. Put the chicken thighs on a baking sheet and roast about 20 minutes or internal temperature reaches 180 degrees. Meanwhile, put the onion in a small bowl of cold water and let stand for 10 minutes. Drain the onion, rinse, and pat dry with paper towels.
  2. Transfer the chicken to a carving board and leave to rest in a warm spot for 5 minutes. While chicken is still warm, cut into thin slices. Add the chicken, onion, red pepper flakes, cilantro and the vinaigrette; toss well. To serve, arrange 1 cup of arugula on each plate. Spoon chicken into center of greens and sprinkle with walnuts and pomegranate fruits.