SF Bay Area
Food and drink that has us seeing gold
I've been obsessed with this salad as of late. I created this salad 2 years ago for Ruby Fresh, a Pomegranate company and even to this day, it's still one of my go to salads. It's got such great flavor and textures, with the refreshing tart crisp pomegranates and the crunchy puffed quinoa. Every bite is a like a party in your mouth and it's a highly nutritious meal too. It's not often I can find salads at a restaurant, cafe, or even a speciality salad store that will offer fresh pomegranates.
The salad is made with tender grilled chicken breast tossed with puffed quinoa, chia seeds, slivered almonds, romaine lettuce, micro-greens, and pomegranates in a homemade raspberry mustard ginger dressing.
Prep Time: 10 minutes
Cook Time: 6 minutes
2/3 cup diced grilled chicken breast (use chicken tenders)
2/3 thinly sliced romaine lettuce
1/3 cups microgreens
¼ cup puffed quinoa
2/3 cup pomegranate arils
1 tablespoon chia seeds
Ingredients for Dressing:
1 tablespoon sesame oil
1.5 tablespoon apple cider vinegar
½ teaspoon minced ginger
1.5 tablespoon raspberry jam
1 teaspoon spicy mustard or whole grain mustard
1 teaspoon soy sauce
(Whisk everything together to create a nicely emulsified dressing)
1. Season your chicken tenders with salt and pepper
2. Grill the chicken until cooked and set aside
3. While the chicken is cooling, prep the salad items
4. Toss everything in a bowl for the salad other than the chicken
5. Make your dressing
6. Now dice your chicken, should be warm and cool to touch now
7. Add chicken to the bowl of salad and toss with dressing
TIP: For this salad, be sure to find pre-packaged pomegranate arils and not try to buy a whole pomegranate that you have to de-seed yourself as it will add a lot more time to prepping out your salad. These days you can packed pomegranate arils at supermarkets like Safeway and Costco under Ruby Fresh or at Whole Foods and Trader Joe's where they pack their own.
"I run a business by day, work the kitchen lines at night, switch into blogger mode by midnight and occasionally travel the world to hunt for inspiration" Kathy Fang is chef and co-owner of Fang, a Chinese restaurant in San Francisco offering a fresh take on dishes influenced by both Northern and Southern China’s cuisine. The daughter of famed House of Nanking chef/owner Peter Fang, Ms. Fang has emerged from her renowned culinary family to enliven San Francisco’s food scene with her own cuisine at Fang Restaurant located in the city’s South of Market (SOMA) neighborhood. She has contributed and appeared in numerous publications such as Wall Street Journal, Self Magazine, Men's Journal, SF Chronicle, Singtao Daily, Examiner, Munchies, and makes appearances on Food Network, CNN, and Travel Channel. She recently became a two time Chopped Champion.