Pomegranate Chicken Salad

Pomegranate Chicken Salad

Ingredients

• 1 lb. boneless, skinless chicken breasts, sliced thin
• 3/4 cup Drizzle Pomegranate Balsamic
• 3 Tablespoons Drizzle Extra Virgin Olive Oil
• 1/2 medium red onion, cut into thin wedges lengthwise
• 1 tablespoon fresh oregano, cut into small strips or pieces or 1/2 teaspoon dried oregano leaves
• 1/2 teaspoon salt
• 3/4 teaspoon coarsely ground black pepper
• One 12 oz. package mixed salad greens
• 1 cup mixed berries (optional)
• 1/2 cup pomegranate seeds (arils)
• 1/4 cup toasted nuts (walnuts, pecans or almonds)

Instructions

• In a small saucepan, bring Drizzle Pomegranate Balsamic to a boil; reduce to simmer, simmer gently uncovered until reduced to 1/4 cup. Remove from heat. Set to side.
• In a large skillet, cook chicken slices in 1 Tablespoon Drizzle Extra Virgin Olive Oil over medium-high heat until chicken is no longer pink, turning a couple of times. Remove chicken from skillet and keep warm.
• Add the remaining oil, onions, dried oregano (if using), salt and pepper to skillet. Cook until the onion is just tender. stirring occasionally.
• Stir in reduced Pomegranate Balsamic, bring to boil, and boil for 1 minute. Remove from heat and, if using fresh oregano, stir that in at this point.
• In a large bowl, toss the chicken slices, balsamic mixture, mixed berries, pomegranate seeds, and toasted nuts until thoroughly mixed. Lightly mix in the mixed salad greens and serve immediately.