Chicken on a Bed of Greens with Grated Beets and a Pomegranate Dressing ~
~ Skirt in the Kitchen ~
Lather chicken breasts on both sides of each meat portion with olive oil, kosher salt, freshly ground black pepper, crushed chili peppers, lime juice, and agave nectar.
Bake, uncovered, in a 400 degree oven, turning every 15 minutes until browned.
Cut open 1 pomegranate; squeeze the juice of 1/2 into a food processor or blender. Add Dijon mustard, coarse salt, freshly grated black pepper, lime juice, red balsamic vinegar, brown sugar (fresh cilantro if desired), 1/4 or 1/2 to 1 full shallot, and extra virgin olive oil– enough of each to emulsify and taste accordingly to individual preference.
With a mix of greens, grated raw beets, cubed chicken and pomegranate dressing drizzled over the salad, top with pomegranate seeds.
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