Mixed Greens Salad with Pomegranate Yogurt Dressing

Salad Ingredients

3 tbsp Olíva! Persian Lime Olive Oil

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

½ tbsp Olíva! Pomegranate Quince White Balsamic

2 ½ tbsp Olíva! Ultra Premium EVOO

juice of 1 lime

¼ tsp sugar

1 clove garlic, minced

¼ cup plain greek yogurt

pinch of fresh cracked black pepper and salt

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.

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.

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!

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!

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Mixed Greens Salad with Pomegranate Yogurt Dressing