Fresh juicy mango and antioxidant rich pomegranates are still plentiful on the grocery shelves, so be sure to make this salad before they are gone. This Mango Pomegranate Chicken Salad is a complete meal and so absolutely gorgeous!
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Sweet mangos, tangy pomegranate seeds, salty cashews and roasted chicken all drizzled with a garnet colored pomegranate vinaigrette! And it only takes minutes to make.
The key ingredient to this amazing pomegranate vinaigrette is pomegranate syrup. You can make your own by reducing pomegranate juice or to save time, buy the syrup already reduced. I have do both and each is fantastic. If you choose to reduce the pomegranate yourself, you will need a little extra time. You can find 12oz Pomegreat here, or save money with the 24 oz size.
The Easiest Way to Get the Seeds Out of a Pomegranate:
The easiest way to get pom seeds out is to ‘score’ the pomegranate with your knife by running your knife around the circumference of the pom (do not cut in half) then use your fingers to separate each half. Remove that whitish layer. Turn the pomegranate seed side down in your palm, separate your fingers and smack the bottom of the pomegranate with a wooden spoon. You can do this right over the salad and the seeds will just fall out between your fingers!
The Recipe: Mango Pomegranate Chicken Salad
Tips, variations and what you will need: You can make this salad with or without the roasted or rotisserie chicken. You will need pomegranate syrup. You can make you own If you choose to reduce the pomegranate yourself, you will need a little extra time. You can make your own or purchase 12oz Pomegreat here, or save money with the 24 oz size. See tips for getting pom seeds out above. This salad is Whole 30 compliant.
- 5 oz baby lettuce
- 1 small ripe mango
- ½ cup salted roasted cashews
- seeds from ½ a pomegranate
- 3-4 cups roasted or rotisserie chicken
- Pomegranate vinaigrette
- ½ cup extra virgin olive oil
- ¼ cup Pomegranate juice reduction* or 1 cup pomegranate juice( to make your own see instructions below)
- 2 teaspoons finely minced shallots
- 2 tablespoons champagne vinegar
- juice of half a lemon
- pinch of sea salt
- A few turns of freshly ground black pepper
- If you are reducing your own pomegranate juice, allow a little more time. Place 1 cup pomegranate juice in a small sauce pan and simmer till juice is reduced to ¼ cup. Check frequently or it may disappear! Allow to cool before using.
- Combine all salad dressing ingredients in a bowl and whisk.
- Place all ingredients on a platter, dress with vinaigrette and serve.
Enjoy my friends! ~ Linda Spiker
If you need non toxic ceramic cookware I recommend Xtrema Ceramic !
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Post tags: Gluten free, grain free, dairy free, whole 30