Roast chicken salad with arugula and pomegranate seeds
Indulge in the savory flavors of roast chicken paired with peppery arugula and bursts of sweetness from juicy pomegranate seeds in this vibrant salad.
Ingredients:
- 2 boneless, skinless chicken breasts
- 2 teaspoons olive oil
- salt and pepper to taste
- 2 tablespoons white wine vinegar
- 1 tablespoon non-fat plain yogurt
- 2 tablespoons whole-grain Dijon mustard
- 1/4 teaspoon maple syrup
- dash of cinnamon
- 1/2 cup pomegranate seeds
- 2/3 cup packed arugula
Instructions:
- Heat the oven to 425 °F. Coat the chicken breasts with olive oil and season with salt and pepper. Arrange the breasts in a baking dish lined with foil or a roasting pan and bake for 10 minutes. Lower the temperature to 400°F and continue baking for another 15 to 20 minutes, or until the juices run clear.
- After the chicken has cooled down, cut or shred it into small pieces. Mix the vinegar concoction with the chicken and mix thoroughly to ensure the chicken is covered evenly. Add the pomegranate seeds and arugula. Season with salt and pepper to your preference.
Summary:
- Calories: 851 kcal
- Fat: 26 g
- Protein: 126 g
- Carbs: 23 g
- Potassium: 2193 mg
- Magnesium: 191 mg