Grilled chicken with persimmon on sweet baby greens
Uncooked boneless skinless chicken breast(s)
1 pound(s), four 4 oz pieces
¾ tsp, divided
¼ tsp, freshly ground
Apple cider vinegar
2 Tbsp, or malt
Uncooked red onion(s)
2 Tbsp, chopped, finely chopped
1 Tbsp, blackberry variety
7 oz, baby variety
1 item(s), Fuyu, peeled and thinly sliced
2 oz, seeds only (1/4 cup)
- Sprinkle the chicken with the oregano, 1⁄2 teaspoon of the salt, and the pepper.
- Spray a nonstick ridged grill pan with nonstick spray and set over medium-high heat. Add the chicken and cook until browned on the outside and cooked through, about 3 minutes on each side. Transfer the chicken to a serving plate; cover lightly with foil to keep warm.
- Meanwhile, combine the vinegar, onion, oil, preserves, and the remaining 1⁄8 teaspoon salt in a large bowl. Add the spinach and toss to coat. Arrange on a large platter.
- Add the chicken to the spinach. Arrange the persimmon slices and the pomegranate seeds around the chicken and serve at once. Yields 1 cup spinach, 1 chicken cutlet, and 1 or 2 slices persimmon per serving.