Fall Pomegranate Chicken Salad Recipe

By CHEF MARIO LIMADURAN November 18, 2019

Fall and winter have some beautiful hearty produce. Things like cherries, pomegranates, fall and winter squashes, all can make a beautiful and hearty salad.

This recipe is a super quick and delicious salad I used to make while I worked at EXOS. Both athlete's and staff would devour this recipe.

If you are not a fan of gorgonzola cheese, feel free to use feta or any other white cheese (or simply eliminate it).

You can also make this recipe super Keto friendly by portioning the quantity of pom seeds you add, making your own mustard vinaigrette (to control the sugar quantity - see recipe below), and adding nuts/seeds, and replacing the quinoa with some cauliflower rice.

Feel free to make this recipe in a jar as well, and use your favorite at hand mixed greens.

Quick Mustard Honey Vinegar Recipe

1 tablespoon Dijon mustard
2 teaspoon yellow spicy mustard
1 tablespoon honey
1 tablespoon sherry vinegar
⅓ cup avocado oil

Mix all ingredients except avocado oil in a bowl and whisk. Once everything is incorporated, slowly whisk avocado oil into the mix. Season with salt and pepper. Save in an airtight container in the fridge until needed.
Serving; 1 tablespoon

Fall Pomegranate Chicken Salad

COOK TIME:

5 min

PREP TIME:

10 min

YIELD:

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DESCRIPTION

Here is a quick recipe that uses Trifecta's Meal Prep items to help you avoid meal prep burnout. This incredibly fast recipe can be made ahead of time or any day in less than 15 minutes. Adjust the quantities of chicken and quinoa per your macronutrient needs, and decorate this beautiful recipe as you wish! Enjoy!

INGREDIENTS

16 ounces Trifecta chicken breast, diced into squares evenly
1.33 cup Trifecta quinoa
1 cup baby mixed greens
1 cup arugula
4 tablespoons pomegranate seeds, store-bought to save time
¼ cup Trifecta almonds, favorite kind
1 ounce Gorgonzola cheese, crumbled
4 tablespoon Mustard Honey Vin, store-bought or home-made
Kosher salt, to taste

INSTRUCTIONS

Prepare all ingredients as indicated. In a big bowl, mix all greens together. Season with a sprinkle of kosher salt.
Portion 0.5 cup of green mix in each plate, ⅓ cup of quinoa, 4 ounces of diced chicken, sprinkle 1 tablespoon of pom seeds, followed by 1 tablespoon of almonds, and 1 tablespoon of crumbled feta cheese in the middle of the salad.
Dress the salad with 1 tablespoon of mustard honey vin. Taste for seasoning and add another sprinkle of salt to the salad to bring up the flavor of all the ingredients. Enjoy!
Conversely, feel free to mix each salad in a bowl following the same serving sizes.

NUTRITION FACTS

Servings: 4 | Calories Per Serving: 410

Total Fat 17g

22%
Cholesterol 105mg

35%
Sodium 280mg

12%
Total Carbohydrates 20g

7%
Sugars 4g
Protein 42g
Vitamin A 65.68mcg
Vitamin C 6.36mg

Fall Pomegranate Chicken Salad Recipe

Quick Mustard Honey Vinegar Recipe

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