This salad is full of the season’s finest: juicy red pomegranate arils, crisp apples, and plenty of greens. Seared chicken thighs add protein and crumbled French feta cheese offers just the right amount of creaminess. Tie your salad together with sweet balsamic fig dressing for an easy and healthy lunch or dinner this fall.
Ingredients
- 2 pounds Roxy organic boneless chicken thighs
- 1½ teaspoons Carne & Pesce salt with herbs and spices (or sea salt)
- ¼ cup unsalted butter
- 1 package Common Place Farm Petit Kale or Wellness Blend Greens
- 3 packages butter lettuce
- Microgreens (optional)
- 8 ounces pomegranate arils
- 2-3 apples, thinly sliced
- French feta cheese, crumbled
- Stonewall Kitchen Balsamic Fig Dressing, to taste
Preparation
- Season the chicken on all sides with the salt. Set aside for 15 minutes.
- Heat the butter in a large cast iron skillet over medium heat. Add the chicken thighs and sear for 4 to 6 minutes per side, or until cooked through. Transfer to a plate to cool to room temperature, then slice.
- In a large salad bowl, toss together all of the greens, pomegranate arils, and apples.
- Add the chicken to the salad along with the feta and as much dressing as you like. Toss well and serve immediately.