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Grilled Chicken Salad with Blue Cheese, Candied Pecans and Pomegranate Vinaigrette

Grilled Chicken Salad with Blue Cheese, Candied Pecans and Pomegranate Vinaigrette is fresh, flavorful and delicious! It is easy and perfect for lunch!
Course Salad
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 512kcal
Author Ashley C.

Ingredients

For the pomegranate vinaigrette:

  • 1/4 cup pomegranate juice
  • 1/4 cup honey
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 cup extra-virgin olive oil

For the salad:

  • 2 boneless skinless chicken breasts halved
  • 4 cups mixed greens
  • 1/3 cup candied pecans
  • 1/2 cup crumbled blue cheese
  • 1/2 cup pomegranate seeds

Instructions

  • To make the vinaigrette, combine the pomegranate juice, honey, vinegar and mustard in a small bowl and whisk until combined. Continue to whisk as you add the olive oil. Set aside.
  • To cook the chicken, season both sides of the chicken breast halves with salt and pepper. Cook the chicken on a grill or grill pan, until the juices run clear and the chicken is cooked through.
  • To assemble the salad, divide ingredients into 4 servings, layer with chicken and top with dressing.

Notes

Source: dressing from Add a Pinch; salad from Spoonful of Flavor

Nutrition

Serving: 0g | Calories: 512kcal | Carbohydrates: 29g | Protein: 17g | Fat: 37g | Saturated Fat: 7g | Cholesterol: 48mg | Sodium: 394mg | Potassium: 413mg | Fiber: 1g | Sugar: 25g | Vitamin A: 600IU | Vitamin C: 12mg | Calcium: 104mg | Iron: 1mg