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One of the reasons I like to make a roasted chicken is because of the leftovers!  I created this chicken salad with pomegranates and apples with things I already had in my kitchen.  It was quick, delicious and quite pretty as well if I do say so myself!

I started by cutting up my leftover chicken into bite-sized pieces.  I had 1/2 cup of cubed chicken per serving.  Remember you don’t need more than 4 oz meat per day.  That is about the size of your palm or a deck of cards.

Right now I am taking advantage of the fruit that is in season and pomegranates are out there and by far one of the prettiest additions to a salad – little red jewels that are both pretty and full of anti-oxidants.  Click here to learn how to easily get the seeds out.  It’s super quick and even fun!

And apples are crisp and fresh – be sure to buy them organic as conventionally grown apples have some of the highest pesticide load and are part of the dirty dozen.  I don’t buy everything organic because it is expensive, but I do buy organic instead of conventional when they are on the dirty dozen list.

For two servings:

• 1 cup cubed chicken from leftover roasted chicken
• 4 cups of arugula
• 1/2 pomegranate seeded
• 1/4 cup pepitas
• 1 sliced gala apple
• 1/4 toasted walnuts or pecans
• 1/2 avocado – diced

Raspberry Vinaigrette:

• 1 c fresh or 3/4 c frozen (thawed) raspberries
• 2/3 c balsamic vinegar
• 1/4 cup olive oil
• 1 tablespoon honey
• 1/2 teaspoon salt

Mix raspberries and 1/2 the honey together in a bowl; set aside until mixture is juicy, about 10 minutes. Mash berries using a fork until liquefied. Pour berry mixture into a jar with a lid; add balsamic vinegar, olive oil, honey, and salt. Cover jar with lid and shake until dressing is mixed well. Store in refrigerator.  Adapted from AllRecipes.com