Pile on the Pomegranate

The days are longer, scarves and mittens are slowly getting boxed up, and it seems as though spring has finally arrived. The return of warm weather is at once intoxicating and terrifying – many of us are now counting down the weeks until swimsuit season returns. Don’t miss out on flavorful meals just because you’re trying to shed those winter pounds – this salad is packed with fresh fruit, vegetables, and herbs to transform a simple bed of greens into a seemingly decadent meal. But don’t be fooled – this recipe is loaded with nutrients and light on the calories. This picture doesn't do it justice...I dug in before I had time to take the photo!

Pomegranate Mint Chicken Salad

1 bunch of kale
1 turnip, cubed
1 carrot, shredded
1 pomegranate, seeds separated
1 cup pumpkin seeds, toasted
1 cup mint, coarsely chopped

1 pound thinly-sliced chicken breasts
3/4 cup mint leaves, finely chopped 
1/2 raspberry-pomegranate jelly 
2 TBSP lemon juice 
2 TBSP olive oil 
3 garlic cloves, minced 
Salt and pepper, to taste 

1/2 cup extra virgin olive oil
1/2 cup pear-infused white balsamic vinegar
1 clove garlic, minced
1 tsp ground mustard
2 TBSP thyme, finely chopped
2 TBSP lemon juice
Salt and pepper, to taste

-Prepare the chicken marinade by combining the mint leaves, pomegranate jelly, lemon juice, olive oil, garlic, and salt and pepper in a large bowl before adding the chicken breasts. Cover and let sit to absorb flavor – from one hour to overnight. The longer is marinades, the more tender the chicken will be.
-Dress the kale by removing the leaves from the thick center stalk, then rinsing and drying. Set aside. Combine turnips, carrots, pomegranate seeds, pumpkin seeds, and mint in a separate bowl.
-Construct the salad dressing by combining the extra virgin olive oil, vinegar, garlic, mustard, thyme, lemon juice, and salt and pepper. For best results, use a blender or a hand mixer to thoroughly emulsify the ingredients and develop a thick consistency.
-To cook the chicken, set a stove burner to medium-high heat. Remove the chicken breasts from the marinade, and cook in a nonstick pan for about 4 minutes on each side, or until done.
-Drizzle the dressing over both the kale and the vegetable slaw, separately. Toss each until thoroughly coated with dressing. To serve, first layer the plate with kale, then top with the slaw. Serve the chicken on the side. 

Want more creative salad ideas? Here's a potato and grilled chicken salad, a black bean and pear salad, and a pear and walnut salad. Enjoy!

–Lindsay Putnam