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Valentine Pomegranate Chicken Salad with Warm Goat Cheese Medallion

Valentine Pomegranate Chicken Salad with Warm Goat Cheese Medallion
Valentine Pomegranate Chicken Salad with Warm Goat Cheese Medallion

Ingredients you’ll need: Serves 2

1 chicken breast – boneless, skinless, oven roasted with salt and pepper– cut into bite sized pieces

8 French Breakfast radishes – cut into match sticks

1/4 red onion – sliced into thin, bite sized pieces

12-15 sugar snap peas – string removed and cut into bite sized pieces

½ cup pomegranate arils

4 cups organic baby field greens

2 cups organic baby spinach


2 oz. goat cheese – cut into 2 separate medallions and rolled in 2 tbsp. Herbs De Provence, a pinch of    

Kosher salt and 2 grinds of white pepper, placed on parchment paper in a baking sheet and warmed for 20 minutes at 225 degrees or until warmed through.

5 tbsp. Valentine Pomegranate Vinaigrette


                Valentine Pomegranate Vinaigrette – Recipe fills a dressing carafe:

2 tbsp. red wine vinegar

2 tbsp. raw apple cider vinegar

3 tbsp. aged balsamic vinegar

½ cup pomegranate juice

Zest from 1/2 an orange

Juice from 1 orange

1 tbsp. finely minced shallot

2 tsp. Dijon mustard

2 tbsp. extra virgin olive oil-  please use the good fruity stuff!

½ tsp. kosher salt

½ tsp. fresh cracked white peppercorns

How to prepare the vinaigrette: In a bowl, add all the vinegars and juices. Add the salt, pepper, shallot, zest, and Dijon mustard. Wisk until combined. Slowly drizzle in the olive oil while gently whisking the dressing until the oil and vinegar are combined. Store in the refrigerator and serve at close to room temperature whisking to recombine as needed. If smoother vinaigrette is desired, strain out the zest and shallot pieces.

How to prepare salad:

In a large mixing or salad bowl, combine the baby field greens and spinach. Drizzle the Valentine Pomegranate Vinaigrette over the lettuces and toss. Add the French Breakfast radishes, and sugar snap peas. Toss again until the salad is evenly coated with the dressing. Distribute on 2 plates. Arrange half of the chicken breast pieces around the edges of each plate. Garnish each salad plate with half of the pomegranate arils. Place the warmed goat cheese medallion on top and serve with freshly cracked white pepper to taste.  Enjoy!

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