Lime Chicken Salad  with Pomegranate Balsamic Dressing

Serves: 4

Ingredients

For the chicken marinade:

• 1 pound boneless, skinless chicken breasts

• 1/4 cup TAO Lime Pressato Olive Oil

• 2 cloves garlic, minced

• 1/2 teaspoon ground cumin

• 1 teaspoon smoked paprika

• Salt and black pepper, to taste

For the pomegranate balsamic dressing:

• 1/4 cup TAO Pomegranate Balsamic Vinegar

• 1/4 cup TAO Lime Pressato Olive Oil

• 1 teaspoon honey

• 1 teaspoon Dijon mustard

• Salt and black pepper, to taste

For the salad:

• 8 cups mixed salad greens (e.g., baby spinach, arugula, romaine)

• 1/4 cup pomegranate arils

• 1/2 cup crumbled feta cheese

• 1/4 cup sliced walnuts, toasted

• 1/4 cup chopped fresh cilantro

Directions

1. In a medium-sized mixing bowl, whisk together the Lime Pressato Olive Oil, minced garlic, ground cumin, paprika, salt, and black pepper. Add the chicken breasts to the marinade, making sure they are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours.

2. Preheat a grill or grill pan to medium-high heat. Grill the marinated chicken for 5-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove the chicken from the grill and let it rest for 5 minutes before slicing.

3. While the chicken is resting, prepare the pomegranate balsamic dressing. In a small bowl or jar, whisk or shake together the Pomegranate Balsamic Vinegar, Lime Pressato Olive Oil, honey, Dijon mustard, salt, and black pepper. Set aside.

4. To assemble the salad, divide the mixed salad greens among 4 plates. Top each plate with an equal amount of pomegranate arils, crumbled feta cheese, toasted almonds, and fresh cilantro.

5. Slice the grilled chicken and place it on top of each salad. Drizzle the pomegranate balsamic dressing over each salad and serve immediately.