Why You Will Love This Pomegranate Grilled Chicken Salad
When I was crafting this recipe, I knew I wanted something fresh, but also something fruity and savory. This Pomegranate Grilled Chicken Salad
has it all! It is packed with fresh veggies like red onions, orange bell peppers, avocado, and of course, a vibrant spring mix. For the fruity touch, it has fresh pomegranate arils and this fruity, savory homemade pomegranate balsamic dressing. All of this, paired with the crunch of the toasted pecans and juicy, very well-seasoned grilled chicken breasts, makes this the perfect summer salad! It’s different, it’s delicious, and my husband will not stop talking about it!
Ingredients for Pomegranate Grilled Chicken Salad
- Chicken breasts: Two large breasts, heavily marinated so every single bite is packed with savory, juicy flavor.
- Spring mix: A beautiful, delicate, and vibrant bed of greens that acts as the perfect canvas for our toppings.
- Pomegranate arils: One cup of fresh pomegranate seeds to add a gorgeous jeweled look and a sweet, tart pop of juice.
- Orange bell pepper & red onion: Chopped bell pepper and sliced red onion provide a bright, colorful snap and a sharp, refreshing crunch.
- Avocado: Sliced fresh to bring a buttery, rich, and velvety texture to the mix.
- Toasted pecans: A half-cup of warm, toasted pecans to offer a deep, woody crunch that elevates the entire salad.
- Feta cheese: Crumbled over the top to ground the sweet fruit flavors with a perfect punch of salty, creamy goodness.
- Pomegranate dressing base: A homemade blend of pomegranate juice, olive oil, minced garlic, strawberry preserves, fresh lime juice, and balsamic vinegar whisked until thick and smooth.
- Chicken marinade seasonings: A robust blend of chicken bouillon, garlic & herb seasoning, black pepper, garlic powder, onion powder, red pepper flakes, and Worcestershire sauce.
How to Make Pomegranate Grilled Chicken Salad
Start by seasoning your chicken breasts with the chicken bouillon, garlic & herb seasoning, black pepper, garlic powder, onion powder, red pepper flakes, and Worcestershire sauce. Massage the seasonings into the meat thoroughly until it is completely and evenly coated. Cover the chicken tightly and let it marinate in the refrigerator for at least 4 hours, or overnight for the absolute best flavor.
While the breasts are marinating, let’s make the dressing! Start by smashing your fresh pomegranates to release the juice. If you don’t have fresh pomegranates on hand, you can absolutely substitute bottled pomegranate juice. Once the juices have released, pour the liquid through a fine-mesh strainer to separate the seeds from the juice. Discard the pulp remnants, then pour your fresh juice into a small bowl or glass measuring cup.
Whisk in the olive oil, minced garlic cloves, strawberry preserves, fresh lime juice, balsamic vinegar, and salt and pepper to taste. Be sure to whisk vigorously until the dressing becomes completely smooth, uniform, and slightly thickened. Cover and place it in the fridge to chill.
Now it’s time to grill that chicken! I’ll be using my indoor grill (the Ninja Sizzle), but if you prefer to use a “real” outdoor grill, you absolutely can! Alternatively, if you don’t have a grill at all, you can pan-cook the chicken breasts in a hot skillet. Once the chicken is thoroughly cooked through and reaches an internal temperature of 165°F, remove it from the heat, let it rest for a few minutes, and slice it into strips.
In a large serving bowl, combine your spring mix greens, pomegranate arils, toasted pecans, sliced red onion, chopped orange bell pepper, sliced avocado, crumbled feta cheese, and the warm grilled chicken. Pour your chilled homemade dressing right over the top, toss gently, and serve immediately!
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Tips for the Best Pomegranate Grilled Chicken Salad
- The strawberry preserves add a delicious berry sweetness that thickens the vinaigrette, but they can be a little clumpy at first. Keep whisking to get it completely smooth.
- If you love pecans, you’re going to love them in this salad! I love using the Member’s Mark pecan halves from Sam’s Club. Just toss them into a dry skillet over medium heat for 3 to 5 minutes, shaking constantly, until they smell fragrant.
Variations & Substitutions
- If you aren’t a fan of feta, crumbled goat cheese or chunks of rich blue cheese pair beautifully with the sweet pomegranate and balsamic dressing.
- If spring mix feels a little too delicate, a bed of fresh spinach or chopped romaine holds up beautifully to the heavy toppings and rich dressing.
Other Recipes You Will Love
If you loved this, you have to try my other summer salads:
- Thai-Inspired Glass Noodle Salad
- Grilled Steak Pasta Salad
- Greek Salad
- Chicken Bacon Ranch Pasta Salad
Pomegranate Grilled Chicken Salad
Description
A fresh, vibrant, and savory summer salad loaded with deeply marinated grilled chicken, crisp peppers, toasted pecans, avocado, and a homemade strawberry-pomegranate balsamic vinaigrette.
Ingredients
Dressing Ingredients
Chicken Marinade
Instructions
-
In a large dish, season the chicken breasts evenly with the chicken bouillon, garlic & herb seasoning, 1 tsp black pepper, garlic powder, onion powder, red pepper flakes, and Worcestershire sauce. Massage well, cover, and marinate in the fridge for at least 4 hours or overnight.
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Prepare the dressing by whisking together the pomegranate juice, olive oil, minced garlic, strawberry preserves, lime juice, balsamic vinegar, and salt and pepper in a small bowl until smooth and slightly thickened. Chill in the fridge.
-
Grill the marinated chicken breasts on an indoor or outdoor grill over medium-high heat until the internal temperature reaches 165°F (about 6-7 minutes per side). Let rest for 5 minutes, then slice into thin strips.
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In a large serving bowl, combine the spring mix, pomegranate arils, toasted pecans, sliced red onion, chopped orange bell pepper, sliced avocado, crumbled feta cheese, and grilled chicken.
-
Drizzle the chilled homemade pomegranate dressing generously over the top, toss lightly, and serve!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 460kcal
- % Daily Value *
- Total Fat 28g44%
- Saturated Fat 5g25%
- Cholesterol 70mg24%
- Sodium 640mg27%
- Total Carbohydrate 24g8%
- Dietary Fiber 6g24%
- Sugars 13g
- Protein 32g64%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
