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!
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!
If you loved this, you have to try my other summer salads:
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.
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.
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.
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!
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
