This pretty dish, which combines ingredients that can be locally sourced with some that are more exotic, would be a knockout at any luncheon table. Rather than buying a separate chicken breast, think about making this a day or two after you've enjoyed a roast chicken for dinner. To increase the number of servings, just double or even triple the salad ingredients below. There is enough dressing for 6 to 8 servings.
Makes 2 servings
1 whole, bone-in chicken breast
2 cups arugula
2 slices Vidalia onion, or any sweet onion
1/2 mango cut into thin slices
Seeds from 1/2 a pomegranate
6 to 10 cilantro leaves
6 to 10 large shavings of parmesan cheese (use a vegetable peeler), or another salty, hard cheese
1/4 cup pomegranate juice from half a pomegranate*
1/8 cup champagne vinegar
1/2 cup olive oil
Salt and pepper to taste
* Greenhouse-grown pomegranates can be found year-round in many areas. To squeeze, cut the pomegranate in half and squeeze like a lemon over the measuring cup. Be careful — pomegranate juice stains.
Preheat the oven to 350 degrees. Salt and pepper the chicken breast and roast until a thermometer inserted in the thickest part reads 165 degrees. Let it rest for 15 minutes and slice thinly.
While the chicken is cooking, make the dressing. Combine the pomegranate juice, vinegar, olive oil and salt and pepper in a sealed container. Shake vigorously until well combined.
Make an even bed of arugula on a platter. Top here and there with chicken slices. Follow with a ring of Vidalia onions atop the chicken slices. Next scatter the mango. Sprinkle the pomegranate seeds all over, and follow with a leaf of cilantro every few inches. Drizzle 2 to 3 tablespoons of dressing over the salad and finish it off with parmesan shavings.