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Pomegranate Chicken and Arugula Salad
Recipes
Pomegranate Chicken and Arugula Salad
4 servings
45 minutes total (Active 10 minutes)

Ingredients

  • Aluminum foil
  • ½ cup pomegranate juice
  • 1 tablespoon molasses
  • 1 lb chicken cutlets (about 4)
  • ½ teaspoon pepper
  • ¾ teaspoon kosher salt, divided
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 3 tablespoons extra-virgin olive oil
  • 1 sweet apple
  • 4 oz arugula
  • ¼ cup pepitas (pumpkin seeds)
  • ½ cup pomegranate arils

Steps

    1. Preheat oven to 400°F. Line baking sheet with foil. Place pomegranate juice in small saucepan and bring to a boil on medium-high. Reduce heat to medium-low and simmer 5 minutes, stirring occasionally. Stir in molasses and cook 1 minute more, or until mixture has thickened; reserve one-half mixture.
    2. Arrange chicken on baking sheet; coat with remaining half pomegranate mixture, then season with pepper and ½ teaspoon salt (wash hands). Let stand 10–15 minutes, then bake 10–12 minutes until chicken is 165°F. Let stand to cool.
    3. Meanwhile, combine reserved pomegranate mixture with honey, mustard, and remaining ¼ teaspoon salt; whisk until blended. Drizzle oil into mixture, whisking continuously, until thoroughly blended.
    4. Peel apple, if desired, then halve and slice thinly. Cut chicken into bite-size pieces. Arrange arugula on platter; top with chicken, pepitas, pomegranate arils, and apple slices. Drizzle with pomegranate dressing and serve.

Amount per ¼ recipe serving: Calories 330, Total Fat 17g, Sat Fat 3g, Trans Fat 0g, Chol 65mg, Sodium 470mg, Total Carb 18g, Fiber 2g, Sugars 14g, Protein 26g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 10%