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Avocado Pomegranate Chicken Salad

avocado pomegranate chicken salad Side South American
Avocado Pomegranate Chicken Salad
  • Prep 25 min
  • Total 40 min
  • Ingredients 13
  • Servings 2

You can use any leftover chicken from homemade chicken soup to make this avocado pomegranate chicken salad. You can also grill the chicken, which will give your salad an extra touch of flavor. Mix it with avocado, mixed lettuces or baby spinach, colorful and juicy pomegranates, and a simple vinaigrette. I love using small pieces of blue cheese and croutons for texture. Serve with a glass of white wine or a light red wine and enjoy. MORE + LESS -

Ingredients

Mixed lettuce leaves
1/2
chicken breast, cooked and chopped
1
avocado, sliced
1/2
cup pomegranate seeds
1/2
small onion, chopped into thin slices
3
small mushrooms chopped into thin slices
2
tablespoons pecans, roasted and chopped

Vinaigrette

6
tablespoons olive oil
2
tablespoons vinegar
1/2
teaspoon salt
Freshly ground pepper
1
teaspoon mustard
1
teaspoon sugar

Directions

Hide Images
  • 1
    Wash the lettuce and dry it well. Put it in a salad bowl.
  • 2
    In a bowl, mix the chicken with the pomegranate seeds, and the slices of onion and avocado. Place it over the lettuce and add slices of mushrooms and the chopped and toasted pecans.
  • 3
    Sprinkle with the vinaigrette and serve immediately.
  • 4
    Vinaigrette: Mix the ingredients in a blender until you get a creamy mixture. Pour dressing over the salad to taste.

Expert Tips

  • Add slices of grapefruit over the salad.
  • Instead of pecans, use sliced almonds.
  • If you have Roquefort cheese or any other type of cheese, add small pieces to the salad.

Nutrition Information

No nutrition information available for this recipe

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