~ adapted from Heidi Marineau
2/3 c. pomegranate juice
1/2 c. chopped cilantro
2 T. olive oil
1 t. salt
1/2 t. pepper
6 garlic cloves, minced
3 lb. chicken breasts
lettuce and/or spinach
sliced almonds, toasted
shredded coconut, toasted
dried cranberries
Combine pomegranate juice, cilantro, olive oil, slat, pepper, and garlic in mixing bowl. Slice chicken into strips and add to juice mixture, stirring until thoroughly coated. Marinate in refrigerator for at least 30 minutes. Place chicken strips on baking sheet and broil until cooked through; remove from oven to cool.
Meanwhile, chop lettuce and place in serving bowl. Place cooled chicken strips on top of lettuce, then sprinkle with almonds, coconut, and cranberries before serving.
Notes: We've served this with a homemade pomegranate vinaigrette that tasted great, but was far too runny to make again. The salad is great on its own, but you can find a dressing recipe or pick up a bottle at the store if you'd like to kick it up a notch.
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