Chicken Blueberry Feta Salad with Pomegranate Jam Vinaigrette

This beautiful Chicken Blueberry Feta Salad has fresh blueberries, pistachios and feta is topped with chicken and drizzled with a super simple Pomegranate jam vinaigrette. The perfect spring salad bursting with flavor and delicious texture.

Course Salads

Cuisine American

Keyword blueberries, chicken radish, feta, pistachios, salad, spring salad

Prep Time 25

Cook Time 15

Total Time 40

Servings servings

Calories 389

Author Laurie McNamara

Equipment

KitchenAid Cordless 5-cup Food Chopper

Ingredients

FOR THE JAME VINAIGRETTE:

2 tablespoons pomegranate jam
1 tablespoon champagne vinegar
3 tablespoons olive oil
kosher salt to taste
black pepper freshly ground, to taste

FOR THE CHICKEN:

4 boneless skinless chicken breast halves (thin cut breasts) about 1 pound
lemon pepper
paprika

FOR THE SALAD:

5 ounces lettuce spring lettuce mix or baby spinach blend
1/2 red onion sliced thin
1 cup blueberries washed
1/3 cup pistachios chopped
4 radishes sliced thin
1/2 cup feta cheese crumbles or slices from a block
mint

US Customary - Metric

Instructions

FOR THE JAM VINAIGRETTE:

In the bowl of your mini food processor or in a bowl using a whisk, combine 2 tablespoons pomegranate jam, 1 tablespoon champagne vinegar, 3 tablespoons extra virgin olive oil and pinch or two of kosher salt and a few turns of freshly ground black pepper. Turn your food processor or whisk until thoroughly combined.
Pour into a small jar or bowl and set off to the side.

FOR THE CHICKEN:

Season the chicken breast halves with lemon pepper and paprika.
Meanwhile spray a large 12-inch skillet with olive oil and preheat on meidum-high heat. Once hot, work in batches cooking the chicken for about 6 minutes a side or until the middle is no longer pink and fully cooked. Transfer to a cutting board and repeat with remaining chicken.
Allow the chicken to rest under foil for 5 minutes before slicing. Replace the foil to keep warm.

FOR THE SALD:

Divide the salad mix among bowls. Top with the chicken breast, blueberries, radish, onion, pistachios, mint and feta.
Drizzle each salad with a few spoonfuls of the jam vinaigrette and scatter a few mint leaves.

Notes

Note: this is a small batch dressing. Perfect for 4 salads using a couple spoonfuls per serving. Therefore consider doubling if wanting a more dressing heavy salad.

Nutrition