Onions
Pomegranate and bean salad with grilled chicken

Pomegranate and bean salad with grilled chicken

Portion
4
 
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Cooking time

Ingredients

  • 3 tbsp (45 ml) lime juice
  • 3 tbsp (45 ml) olive oil
  • 3 tbsp (45 ml) freshly chopped mint
  • Salt and freshly ground pepper
  • 2 chicken breasts, cut in half lengthwise OR 4 chicken cutlets
  • 1 can 14 oz (398 ml) Bonduelle mixed beans
  • 1/4 c (60 ml) red onion, chopped
  • 1 Boston lettuce, leaves removed
  • 1/2 c (125 ml) pomegranate arils

Preparation

  1. In a bowl, mix together lime juice, oil and mint. Season generously with salt and pepper.
  2. Baste chicken with 2 tbsp (30 ml) and let marinate.
  3. Add beans and onions to the dressing bowl. Mix well.
  4. Preheat the barbecue or pan to medium high.
  5. Cook the chicken pieces for 5 minutes each side. Let rest for 2 minutes and cut each piece into 3 strips.
  6. Line each plate with lettuce leaves. Add some of the bean dressing, chicken strips and a few pomegranate arils.

Note:The arils can be replaced with dried cranberries.

Nutritional value (per serving):

  • Calories: 313
  • Proteins: 26 g
  • Lipids: 13 g
  • Glucides: 23 g
  • Fibers: 4 g
  • Sodium: 52 mg

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