Mixed Greens Salad with Pomegranate Yogurt Dressing

AuthorKathy Oliva!DifficultyBeginner

Oliva! EVOO

Yields2 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

Salad Ingredients
 2 boneless, skinless chicken breasts
 3 cups spring mix
 1 cup arugula
 ¼ cup fennel bulb, shaved
 ¼ cup manchego cheese, shaved
 ½ cup sugar snap peas, ends trimmed
 1 cara cara orange, peeled and sectioned into slices
 ¼ medium red onion, sliced thin
 ¼ cup radish, sliced thin
Pomegranate Yogurt Dressing Ingredients
 juice of 1 lime
 ¼ tsp sugar
 1 clove garlic, minced
 ¼ cup plain greek yogurt
 pinch of fresh cracked black pepper and salt

1

Preheat a large skillet over medium heat.
Rub both sides of the chicken with 1 tbsp. of the Olíva! Persian Lime Olive Oil.
Season both sides with salt and pepper.

2

When the skillet is fully heated, add the remaining 2 tbsp. of Olíva! Persian Lime Olive Oil.
Sauté the chicken for approximately 4 minutes each side depending on the size of the chicken breasts.
Set aside for later. You can serve your chicken sliced or as a whole breast.

3

Lets make the dressing!
Combine the Olíva! EVOO and the Pomegranate Quince White Balsamic until emulsified.
Add the greek yogurt and mix until combined.
Add the remaining ingredients and set aside!

4

In a large mixing bowl, add the spring mix and arugula.
Toss in the oranges, onions, snap peas and radishes.
Pour the dressing over the salad and mix gently.
Top with the manchego cheese and sliced chicken.
Serve immediately!

Ingredients

Salad Ingredients
 2 boneless, skinless chicken breasts
 3 cups spring mix
 1 cup arugula
 ¼ cup fennel bulb, shaved
 ¼ cup manchego cheese, shaved
 ½ cup sugar snap peas, ends trimmed
 1 cara cara orange, peeled and sectioned into slices
 ¼ medium red onion, sliced thin
 ¼ cup radish, sliced thin
Pomegranate Yogurt Dressing Ingredients
 juice of 1 lime
 ¼ tsp sugar
 1 clove garlic, minced
 ¼ cup plain greek yogurt
 pinch of fresh cracked black pepper and salt

Directions

1

Preheat a large skillet over medium heat.
Rub both sides of the chicken with 1 tbsp. of the Olíva! Persian Lime Olive Oil.
Season both sides with salt and pepper.

2

When the skillet is fully heated, add the remaining 2 tbsp. of Olíva! Persian Lime Olive Oil.
Sauté the chicken for approximately 4 minutes each side depending on the size of the chicken breasts.
Set aside for later. You can serve your chicken sliced or as a whole breast.

3

Lets make the dressing!
Combine the Olíva! EVOO and the Pomegranate Quince White Balsamic until emulsified.
Add the greek yogurt and mix until combined.
Add the remaining ingredients and set aside!

4

In a large mixing bowl, add the spring mix and arugula.
Toss in the oranges, onions, snap peas and radishes.
Pour the dressing over the salad and mix gently.
Top with the manchego cheese and sliced chicken.
Serve immediately!

Mixed Greens Salad with Pomegranate Yogurt Dressing

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