Apple, Leek and Pomegranate salad w/ Asian Chicken Sauté

Posted by Olivia on Monday, December 22nd, 2014

Apple, Leek and Pomegranate salad w/ Asian Chicken Sauté

This beautiful salad is bursting with fresh flavor… the perfect weeknight dinner amidst the heavier holiday menus. This version includes a light Asian, chicken sauté, but feel free to keep it vegetarian or serve as a side dish!

Made with these products from The Olive Press:

Ingredients
  • For the salad:
  • 1 bag of spring mix, or baby arugula
  • 1 leek, trimmed and sliced
  • 1 medium cucumber, diced
  • 1 apple, cubed
  • 1/4-1/2 cup pomegranate seeds
  • For the chicken:
  • 2 chicken breasts, boneless, skinless, and cubed
  • 1/4 red onion, diced
  • 4 cloves of garlic, crushed
  • 2 tablespoons Jalapeño Olive Oil
  • 4 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • For the dressing:
  • 3 tablespoons Jalapeño Olive Oil
  • 1 tablespoon Pomegranate Balsamic Vinegar

Directions
  1. Sauté the diced onion in Jalapeño Olive Oil for about 1 minute over medium heat. Add the garlic and stir for another minute. Add the soy sauce and rice vinegar, stir and add the chicken flat, as a layer. Flip with a spatula after about 2 minutes. After another two minutes stir and let simmer until it’s cooked through, about 7 more minutes.
  2. Place spring mix or arugula in a large bowl. Add cucumber, apple, sautéed chicken, leek and pomegranate seeds.
  3. Whisk Jalapeño Olive Oil with Pomegranate Balsamic Vinegar. Drizzle over the salad, toss and enjoy!
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