Ingredients

• 1 large boneless, skinless Chicken Breast
• 2 tablespoons Zesty Mediterranean Herb Blend
• 2 Cups Mixed Greens
• 1 cup Purple Cabbage, shredded
• ½ cup Cherry Tomatoes, halved
• 1 small bunch Parsley, chopped
• 2 – 3 Radishes, sliced thin
• ½ cup Hummus
• ¼ cup Olives
• 1 tablespoon Pomegranate Seeds
• ¼ cup Pickled Vegetables (optional)
• Salt & Pepper to taste
  
  Pomegranate Vinaigrette
• ¾ cup olive oil
• ¼ cup Pomegranate White Balsamic
• 1 tablespoon Honey
• ¼ tablespoon Salt
• ¼ teaspoon Black Pepper

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bon COOK Products Used

Bonmat, Perforated Baking Sheet, Mandoline, Santoku Knife, FRENCH PANTRY Zest Mediterranean Herb Blend

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Directions

1. Preheat oven to 375 degrees F. Salt & pepper both sides of the Chicken Breast. Then sprinkle on Herb Blend, covering both sides.
2. Place Chicken on Bonmat and bake for 12 – 15 minutes, until fully cooked. Remove from oven and cover to keep warm.
3. Add Mixed Greens to a large salad bowl.
4. Working your way around the bowl, add in Purple Cabbage, Cherry Tomatoes, Parsley, Radishes, Hummus, Olives & other Pickled Vegetables.
5. Cut Chicken into ½ inch strips and place on top of salad and veggies in bowl
6. Top with Pomegranate Vinaigrette dressing

       Pomegranate Vinaigrette
       1. Combine all ingredients into a small mixing bowl.
       2. Whisk together until mixed well, about 1 minute.
 

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Time:

Active Time: 20 minutes
Total Time: 35 minutes

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Recipe Yield

1-2 Servings