Nothing like taking advantage of the beautiful seasonal fruits this time of year, and combining them in a fresh and colorful salad that will leave your tastebuds begging for more! This Winter Chicken Salad Recipe is not only colorful and lovely but is absolutely delicious. It’s topped with a sweet and tangy dressing and is finished off with a nutty crunch from the toasted pine nuts…SO GOOD!
I used walnut oil for the dressing, but you can use olive oil if you prefer. I just like the mild added flavor of walnut, and the health benefits that the walnut oil boasts is pretty amazing too. Makes a great Weight Watchers lunch recipe. You can also leave off the chicken, and serve this as a side salad with a fish or chicken dish for dinner. So many tasty possibilities!
Winter Chicken Salad Recipe
Ingredients
- 1 lb skinless boneless chicken breasts - cooked and sliced into strips
- 5 cups Romaine lettuce - chopped
- 2 cups red cabbage - shredded
- 1 small red onion - thinly sliced
- 1 pear - cored and diced
- 2 persimmons - peeled, seeded, and diced
- ½ cup pomegranate
- ⅓ cup pine nuts - toasted
- 2 tbsp walnut oil - you can use olive oil if preferred
- ⅓ cup red wine vinegar
- 1 tbsp honey
- Salt and pepper to taste
Instructions
- In a large bowl, combine the first eight ingredients. Toss well.
- Whisk together the oil, vinegar, and honey in a small bowl, and drizzle over the salad. Toss well to coat, and then season with salt and pepper as desired.
- Plate evenly onto 6 plates and serve.
