POMEGRANATE, APPLE, PEARS AND CHICKEN ENJOY DAN:

CHICKEN SALAD WITH APPLES AND POMEGRANATE by CHEF DAN:

Serves 4

 

INGREDIENTS:

FOR THE VINAIGRETTE:

2 tablespoons apple cider vinegar

2 tablespoon orange juice

1 tablespoon honey

1 shallot, thinly sliced

3 tablespoon olive oil

Salt and pepper to taste

 

Directions for Vinaigrette:

 Place all ingredients in a mason jar with a secure lid and shake the living daylights out of it.

 

FOR THE POACHED CHICKEN:

1-1/2-pounds, chicken breast, skinless, boneless

3 cups chicken stock

4 cilantro stems

2 bay leaves

 

Directions for poached chicken:

In stock pot add broth and bring to a boil.

Add chicken cilantro, and bay leaves.

Reduce heat and simmer for 7 minutes uncovered.

Cover and allow to rest for 10 minutes.

Discard stock and cut chicken into thin slices.

 

SALAD:

1 head of romaine lettuce

1 Fuji apple, (quarter and cored and thinly sliced)

1 pomegranate, cut in quarters and seeded in a bowl under water

1/2-cup pine nuts, toasted

1 pear, cored and sliced

1/4-tarragon leaves

1/4-cup feta cheese

 

DIRECTIONS FOR SALAD:

1.    Tear the lettuce into a bowl, along with chicken, pomegranate seeds, apple, pear, pine nuts, and tarragon, season with salt and pepper.

2.    Add vinaigrette and top with feta cheese.

   ENJOY DAN:                         HALLELUJAH!!