Chef Greg Barlion's Chicken and Micro Green Salad with Pomegranate Dressing
Watch Jodi Spindel prepare this recipe in this month’s featured video!
Recipe by: Chef Gregory Barlion
(Makes 4 entree size servings)
Dressing:
6 Tbls Granulated Sugar
1/2 tsp Dry Mustard
1/2 tsp Salt
1 Poppy Seeds
1/4 Cup Spindel Farms Pomegranate Vinegar
1/2 Cup Extra Virgin Olive Oil
Salad:
2 Grilled Thinly Sliced Fully Cooked Chicken Breast
Finely Sliced Red Onion Rings To Taste
1/2 Fine Diced Gala Apple
2 Oz. Small Diced Swiss Cheese
2 Oz. Cashews
8 oz. Micro Greens or Spring Mix
Combine all dry dressing ingredients except poppy seeds. In a blender or food processor, add vinegar; pulse to combine ingredients. Slowly add Olive Oil until emulsified. Stir in poppy seeds.
Place greens on your salad plate or large cosmopolitan glass and top with remaining ingredients
Top with pomegranate dressing as salad is served.
Options: Top with any additional favorite garden fresh vegetables, nuts, seeds and eliminate chicken for a vegetarian option.
