Pomegranate Grilled Chicken Salad
Ingredients
Salad:
- 4 oz arugula
- 1 apple, sliced
- 1 avocado, sliced
- ½ pomegranate, seeded
Caramelized Pumpkin Crunch:
- ⅓ cup pumpkin seeds/pepitas
- 3 tbsp honey or maple syrup
- ½ tsp chili powder
- dash cinnamon, optional
- dash salt
Chicken:
- ½ lb thin chicken cutlets
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp parsley
Dressing:
- ⅓ cup olive oil
- ¼ cup apple cider vinegar (ok to sub lemon juice or half and half)
- 1 tbsp Dijon mustard
- 1 tbsp honey or maple syrup
- ½ tsp salt
- pinch black pepper
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Toss pumpkin seeds with honey, chili powder, cinnamon if using, and salt. Bake for 5-10 minutes, until toasted and caramelized. Let cool.
- Toss chicken with olive oil and spices. Heat a grill pan and grill until cooked through.
- Combine all dressing ingredients.
- Plate the salad. Add apple and avocado. Slice the chicken into thin strips. Add to salad. Top with pomegranate seeds and pumpkin crunch. Toss with dressing (you won’t need all of it) when ready to serve.
