Golden Raisin Salad with Herb Crusted Chicken Breast

Nothing like pomegranates to bring out the flavor in this salad and the chicken is so delicious.


  • Serving Size: 1 chicken breast , 1 cup salad


    Pomegranate-Mustard Dressing

    • 1/2 cup pomegranate juice
    • 1 tablespoon honey
    • 2 tablespoons Dijon mustard
    • 1 tablespoon finely chopped shallot
    • Sea salt, to taste
    • Fresh ground black pepper; to taste
    • 2 tablespoons canola oil
    • 2 fresh ripe Asian pears, peeled and thinly sliced
    • 4 cups (8 ounces) baby spinach leaves
    • 3/4 cup California golden raisins

    Herb Crusted Chicken

    • 6 boneless skinless chicken breasts (3 ounces each)
    • Sea salt, to taste
    • Fresh ground black pepper; to taste
    • 1/2 cup chopped fresh Italian parsley
    • 1/4 cup finely chopped fresh mint
    • 1/4 cup chopped fresh chives
    • 1/4 cup chopped fresh dill weed
    • 1 tablespoon olive oil


    • 1/2 cup fresh pomegranate seeds
    • 1/2 cup finely slivered fresh mint
    • Fresh chopped chives


    Pomegranate-Mustard Dressing

    Measure pomegranate juice into saucepan. Heat and simmer over medium-high heat until reduced to about 1/4 cup. Cool completely. Turn into blender. Add honey, mustard, shallot, salt and pepper. Pulse to mix well. With blender running, add oil in a slow steady stream. Set aside.

    Golden Raisin Salad

    Combine pears, spinach and raisins in a large mixing bowl. Add 1/4 cup dressing. Mix together and season to taste with salt and pepper. Cover and set aside to chill.

    Herb Crusted Chicken

    Season chicken breasts well on both sides with salt and pepper. Combine herbs in small bowl; mix well. Press liberal amount of herbs onto both sides of breasts. Heat oil in nonstick skillet over medium-high heat and sauté chicken about 4 minutes on both sides, until done (170°F).

    To Serve

    Arrange salad on large individual serving plates. Thinly slice chicken breasts and arrange on top. Drizzle with dressing and top with pomegranate seeds, mint and chives.

    Nutrition Facts Per Serving

    Calories 310 (34% from fat); Total Fat 12g (sat 2g, mono 6g, poly 3g, trans 0g ); Cholesterol 50mg; Protein 21g; Carbohydrate 34g; (Dietary Fiber 6g; Sugars 24g; ); Iron 4mg; Sodium 220mg; Calcium 77mg; Potassium 620mg

    This recipe is found in the following categories:

    Special Diet

    Comment on the Recipe

    Comments may be moderated. If you don't see your comment, please be patient. It may be posted soon. Do not post your comment a second time. Thank you.