Quick Chicken and Pomegranate Salad

Image of Paola van der Hulst
Rated 5.0 based on 2 customer reviews
Quick Chicken and Pomegranate Salad
Quick Chicken and Pomegranate Salad


  • 5 tablespoons extra-virgin olive oil, divided
  • 4 cloves garlic, minced
  • 2 boneless, skinless chicken breast halves
  • ¼ cup dry white wine
  • salt and freshly ground black pepper to taste
  • 1 tablespoon red wine vinegar
  • 1 tablespoon minced shallot
  • 2 teaspoons honey
  • 2 cup baby spinach
  • 1 avocado, sliced or diced
  • ¼ cup pomegranate arils


  1. Heat 3 tablespoons olive oil in a pot over medium. Sauté garlic in hot oil until lightly browned, about 1 minute.
  2. Reduce heat to low. Add chicken breasts to the pot and season salt and pepper; cook until browned, 3 to 5 minutes per side.
  3. Pour white wine over the chicken. Place a cover on the pot and simmer chicken for 5 minutes, flip, and continue cooking until chicken is no longer pink at the center, about 5 minutes more. Remove chicken to a cutting board to rest for 10 minutes before slicing.
  4. Beat 2 tablespoons olive oil, vinegar, shallot, and honey together in a large bowl with a whisk; season with salt and pepper. Add spinach to the bowl and toss to coat.
  5. Top salad with chicken slices, avocado, and pomegranate arils to serve.
Mealthy tip:

If no shallots are at hand, feel free to use onion instead. You could also use kale in place of spinach for a heartier salad.


5.0out of 5 Stars

(2 Reviews)

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What others are saying

Image of Sam Dalton

Sam Dalton says:

Pomegranate and avocado worked really well together in this salad. Lots of good flavor between the chicken, dressing, and toppings. Next time I'll try with grilled salmon.

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Tiana D. says:

This was a delicious dish I found when trying to figure out something to do with a pomegranate! Really good, even my daughter loved it!