Foodie Tuesday: Glazed Chicken Salad with Fuyu, Avocado & Pomegranate

Honey Glazed Chicken Salad with Persimmon, Avocado and Pomegranate

Why do we love the fall?  For one thing, fuyu (Japanese persimmons) are back in season!  While fuyu have small amounts of folate, they are big on overall nutrition.  High in fiber at 6 grams, one fruit also contains 55%  of your daily recommended amount of vitamin A and 21% of your daily minimum requirement for vitamin C, both of which are good for skin. It also has 8% of your RDA for potassium, to keep your muscles in good working order.

fuyu at the Ferry Building Farmer's MarketToday’s recipe combines fuyu, pomegranate seeds, avocado and folate-full greens with glazed chicken, for an elegant company brunch or lunch-time winter salad, one high in nutrients and bursting with flavors, both sweet and savory.  This recipe takes a little longer than many Go Folic! recipes, but it’s worth it.  Serve with a nice walnut or cranberry bread, and your favorite ice tea.

Glazed Chicken Salad with Fuyu, Avocado & Pomegranate
Prep time: 40 Minutes
Servings: 4, 155 mcg folate (38.5% RDA)

INGREDIENTSFor the honey-glazed chicken:

  • 2 boneless chicken breast halves with skin
  • 2 tbs honey
  • 2 tsp fresh lemon juice
  • 1 tbs mild olive oil
  • Coarse salt and freshly ground pepper

For the dressing:

  • 1 tbs finely chopped shallots
  • 3 tbs fresh pomegranate juice
  • 1 tbs sherry vinegar
  • 2 tsp rice vinegar
  • 3 tbs extra-virgin olive oil
  • 1 tbs hazelnut or walnut oil

For the salad:

  • 2 small Fuyu persimmons, thinly sliced
  • 1/2 cup pomegranate seeds
  • 2 cups pre-washed baby arugula
  • 2 cups pre-washed baby spinach
  • 2 cups pre-washed sweet baby lettuces
  • 1 avocado, peeled and sliced, sprinkled with lemon juice

  1. Preheat oven to 375 degrees. Rub chicken with salt and pepper to taste, and place on a baking sheet skin side up.  Roast for 20 minutes. While chicken is roasting, stir together honey and lemon and set aside.
  2. After chicken has cooked 20 minutes, remove from oven, and discard the skin.  Spread with the lemon-honey mixture.  Return to oven and cook chicken, basting with pan juices, until meat is opaque throughout, about 15 minutes longer.
  3. Remove chicken pan from heat, and let sit in pan juices.  When cool, cut into bite-sized cubes.
  4. In a small bowl, combine chopped shallots, pomegranate juice, sherry and rice vinegars, and salt; let stand 5 minutes. Whisk in walnut and olive oils.
  5. In a large bowl, toss persimmons and chicken with dressing; season with salt, pepper, and a squeeze of lemon. Gently toss with greens.
  6. Arrange salad on a serving platter, tuck in avocado slices, sprinkle with pomegranate seeds, and serve.

Hint #1: Unlike their Western cousins, which are ripe when soft, fuyu are ripe when very firm to the touch.  And as you cut them into wedges for the salad, don’t worry about taking out the seeds – they’re edible!

Hint #2: Cut down on prep time by cutting vegetables while chicken is cooking and by using pre-seeded pomegranate seeds.

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