Ingredients:

  • 1 lb boneless, skinless chicken breasts, sliced into strips
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 5 oz baby arugula or a spring mix
  • 1/2 cup pomegranate arils
  • 1/2 cup crumbled feta cheese
  • 1/3 cup toasted walnut halves
  • 1/4 cup thinly sliced red onion
  • 3 tbsp pomegranate molasses
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp honey
  • 1 small clove garlic, minced

Instructions:

  1. Toss the chicken strips in olive oil, oregano, garlic powder, salt, and pepper.
  2. Heat a skillet over medium-high heat. Add chicken in a single layer and cook for 3-5 minutes per side until edges are mahogany-colored and center is no longer pink. Remove from heat and let rest for 3 minutes.
  3. In a small bowl or jar, whisk together pomegranate molasses, olive oil, apple cider vinegar, honey, and minced garlic until smooth and thickened.
  4. Place arugula in a large bowl, add red onion and toasted walnuts, then drizzle with half of the dressing and toss gently.
  5. Layer the warm, sliced chicken over the dressed greens, top with crumbled feta and pomegranate arils, and drizzle with the remaining dressing.