Chicken Salad with Apple, Pomegranate, and Beet
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Chicken Salad with Apple, Pomegranate, and Beet
Poached chicken, salad greens, and three healthy produce picks come together in this nutritious salad. Everyday Food editor Sarah Carey shows you how to make it.
- Prep Time 30 minutes
- Total Time 35 minutes
- Yield Serves 4
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Ingredients
- 2 bone-in, skin on chicken breasts (about 1 1/2 pounds)
- Salt and pepper
- 1 tablespoon orange zest plus 1/2 cup orange juice
- 2 tablespoons extra-virgin olive oil
- 1 package (8 ounces) cooked beets, thinly sliced
- 5 ounces baby arugula or mixed greens (5 cups)
- 2 red apples, quartered, cored, and thinly sliced
- 1 cup pomegranate seeds
Directions
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In a medium pot, combine chicken and enough water to cover by 1 inch; season with salt. Bring to a simmer over medium-high, then reduce heat to a low simmer and cook chicken until cooked through, 18 to 20 minutes. Transfer chicken to a plate and let sit until cool enough to handle. Remove skin and bones and thinly slice.
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Meanwhile, whisk together orange zest and juice, and oil; season with salt and pepper. Arrange beets on a large platter. Top with greens, chicken, apples, and pomegranate seeds. Drizzle with orange dressing.
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