Holiday Reset Chicken Salad

This clean salad is loaded with protein, fiber and nutrients and is just what the doctor ordered after the holiday overindulgence. The vinaigrette doubles as a fantastic marinade for the chicken. Feel free to add a handful of broccoli florets or corn kernels, if you like. this recipe makes two salads.

PREP TIME: 1 hours 0 minutes
COOK TIME: 10 minutes

For the vinaigrette/marinade:
1/4 cup lemon juice
1/4 cup red wine vinegar
1/3 cup fresh basil leaves
2 tablespoons Dijon mustard
1/2 cup olive oil
1 teaspoon salt
1/2 teaspoon pepper

For the salad:
2 boneless,skinless chicken breasts
1 cup garbanzo beans, washed and drained (you can also use kidney beans)
8-10 cherry or grape tomatoes, sliced in half
1/2 cucumber, thinly sliced
1/2 red onion, thinly sliced
1/2 cup frozen peas, defrosted (by all means use fresh peas if you can find them)
1/4 cup pomegranate arils (you can also use orange sections)

Make the vinaigrette/marinade: Add all dressing ingredients to a blender and blend until the mixture begins to thicken. Put in a non-reactive container and set aside.

Marinade the chicken: score the chicken breasts lightly and place on a plate. Drizzle both sides of the chicken with the marinade, and rub into the scores with your hands. Cover the chicken and let sit in the refrigerator for one hour. Don't let the chicken sit for more than an hour or the acids in the marinade will begin to cook the chicken.

To cook the chicken, heat your grill or grill pan to medium. Grill the chicken until the juices run clear, about 5 minutes the first side and about 3 minutes on the second side. Set chicken aside to rest while you assemble the salad.

To assemble the salad, distribute beans, tomatoes, cucumber, onion, peas and pomegranate arils evenly on two serving plates. Slice the chicken breast cross-wise and ad to the salads. Drizzle with dressing and serve chilled.