Grilled Chicken & Pomegranate Salad

  1. Use a spoon to scoop out the seeds of a freshly sliced pomegranate. Set aside.

  2. Drizzle the chicken breasts with one tablespoon olive oil and 1/2 tablespoon of garlic sea salt. Grill over medium fire until completely cooked. About five minutes each side.

  3. Slice into strips.

  4. Toss together sliced grilled chicken, pomegranate seeds, almonds, remaining garlic sea salt and Meyer Lemon oil. Place over a bed of fresh greens. Sprinkle with goat cheese and add salt and pepper to taste

Tom's Tip

Fresh Gorgonzola or goat cheese also work nicely in this salad.  For holiday presentation, cut a few fresh figs and place around the platter for added color. Lastly, you can also add just a drizzle of our Dark Balsamic for more depth and sweetness!

  •  1lb of fresh salad greens (your choice)

  • 1 1/2lbs thinly sliced chicken breasts

  • 1/2 cup of feta cheese crumbles 

  • 1/2 cup fresh pomegranate seeds

  • 1/4 cup slivered almonds

  • 4 tablespoons extravaGONZO Meyer Lemon Oil

  • 1 tablespoon garlic sea salt

  • Salt and Pepper to taste

Cook ~ Drizzle ~ Splash ~ Pour!

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Cook ~ Drizzle ~ Splash ~ Pour!