A colorful dish blending grilled chicken, crisp greens, and pomegranate jewels for a fresh, flavorful meal.
# What You'll Need:
→ Poultry
01 - 2 large boneless, skinless chicken breasts (14 oz)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon freshly ground black pepper
→ Pasta
05 - 12 ounces penne or fusilli pasta
→ Vegetables & Garnish
06 - 1 small head Romaine lettuce, chopped
07 - 1 cup pomegranate arils (from about 1 medium pomegranate)
08 - 1/4 cup fresh parsley, chopped (optional)
→ Dressing
09 - 1/2 cup mayonnaise
10 - 1/4 cup grated Parmesan cheese
11 - 2 tablespoons lemon juice
12 - 2 tablespoons plain Greek yogurt or sour cream
13 - 1 tablespoon Dijon mustard
14 - 2 teaspoons Worcestershire sauce
15 - 1 small garlic clove, minced
16 - Salt and pepper to taste
→ Toppings
17 - 1/2 cup croutons
18 - 1/4 cup shaved Parmesan cheese
# How To Make It:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain, rinse under cold water, and set aside.
02 - Season chicken breasts with olive oil, salt, and pepper. Grill or pan-sear over medium-high heat for 6 to 7 minutes per side until cooked through. Let rest for 5 minutes, then slice thinly.
03 - In a small bowl, whisk together mayonnaise, grated Parmesan, lemon juice, Greek yogurt or sour cream, Dijon mustard, Worcestershire sauce, minced garlic, salt, and pepper. Adjust seasoning to taste.
04 - In a large bowl, toss cooked pasta, chopped Romaine, sliced chicken, and half of the pomegranate arils. Pour dressing over and mix until evenly coated.
05 - Divide salad onto plates. Top with croutons, shaved Parmesan, remaining pomegranate arils, and chopped parsley if desired.
06 - Serve immediately for optimal texture and flavor.
