This is my new favorite salad, and I have a sneaky feeling it’s about to be your new favorite also!
This salad has everything you need to feel perfectly satisfied after a meal is over, with out making you feel like you need to nap the rest of the day away. Not that I’ve ever done that after lunch. Except for maybe twice. Maybe.
Salads have a tendency to get a bad rap for one of two reasons. The first is that it’s so “light and healthy” that you are hungry with in an hour of finishing your meal. And what a terrible feeling THAT is! What’s the point of eating something healthy only to scarf down a family size bag of potato chips later? This salad doesn’t have that problem. It’s loaded with protein from the chicken and toasted pecans to fill you up. It’s also loaded with fiber from the fruits, veggies and pecans to help keep you feeling full longer. Potato chip problem solved.
The other problem with a lot of salads is that they are actually loaded with junk you don’t need like tasteless croutons and greasy fried stuff. Again, not the problem here. The fresh figs and pomegranate seeds are bursting with flavor and nutritious benefits. The sweetness from the drizzle of balsamic and the tiny sprinkle of sea salt are such a lovely play off of each other, and the creamy goat cheese just sends it over the top. Like I said, who needs all that other junk?!
For this recipe, I used an indoor grill pan to grill the romaine, but they would also get wonderful flavor from the outdoor grill. So do whatever makes you happy. Or try it one way one time and the other way another time. Believe me, this salad will be a repeat!
Grilled Romaine with Figs, Pomegranate & Chicken
2 hearts of romaine lettuce
2 boneless, skinless chicken breast, grilled and sliced*
4 oz fresh figs, sliced
Seeds/arils from 1/2 pomegranate
1/2 red onion, very thinly sliced
2 oz pecans, toasted and chopped
2 oz goat cheese
1 T fig balsamic, or balsamic of choice
Sprinkle of sea salt
Separate romaine leaves and place face down on grill or grill pan. Grill romaine until edges begin to wilt and get grill marks, but stems are still firm. Remove and plate. Top with grilled chicken, figs, pomegranate seeds, red onion, and toasted pecans. Crumble goat cheese with a fork and sprinkle on salad. Drizzle salad with fig balsamic, and sprinkle with sea salt. Serve.
*I have served this salad with the chicken hot off the grill, and with leftover chicken that has been refrigerated. Both ways work wonderfully because the goat cheese and red onion and pomegranate seeds are cool, but the romaine is warm. You can’t go wrong either way.