Created by Jenn's Food Journey
- Serves 2 -
1 1/2 Tablespoons pomegranate balsamic vinegar
1 Tablespoon olive oil
1 teaspoon brown sugar
1 garlic clove, minced
2 boneless, skinless chicken breasts
2-3 cups green leave lettuce, chopped or shredded by hand
1/2 avocado, sliced
1 cup cherry tomatoes, halved or quartered
1/2 English cucumber, sliced
2-3 oz goat cheese crumbles
1/4 cup dried pomegranate cranberries
Tortilla strips (optional)
For the dressing -
2 Tablespoons pomegranate balsamic vinegar
1 Tablespoon extra virgin olive oil
1 teaspoon Dijon mustard
1 teaspoon honey
Mix together the vinegar, oil, sugar and garlic until well combined. Place the chicken in a resealable bag and pour the mixture over it. Seal and place in refrigerator for 1-2 hours.
Preheat grill to 375 degrees F. Clean and oil grill grates. Place chicken over direct heat and grill for 8-10 minutes per side or until the chicken reaches an internal temperature of 165 degrees F. Remove from grill and allow to cool before slicing thinly or into bite size chunks.
Meanwhile, whisk together the ingredients for the dressing; set aside.
To build the salad - place lettuce on a large plate or bowl, top with chicken, tomatoes, cucumber, avocado slices, goat cheese and cranberries. Drizzle with dressing and top with tortilla strips or croutons. Serve and enjoy!