Fruit in the Winter

I love browsing the internet for recipes.  Just by Googling a specific ingredient, I come up with hundreds, even thousands, of unique recipes.  Some are immediately copied & saved to my recipe book.  Others are bookmarked, with the intention of coming back to the later.  Then there are those that scare me just reading them.

I've stored this recipe in the 'copied & saved to my recipe book' file.  Who can possibly say no to mango & pomegranate...no matter what time of the year it is?

Chicken Salad With Mango And Pomegranate

by Peggy Bourjaily

Makes 2 servings

1 whole, bone-in chicken breast, roasted

2 cups arugula
2 slices Vidalia onion, or any sweet onion
1/2 mango cut into thin slices
Seeds from 1/2 a pomegranate

6 to 10 cilantro leaves

6 to 10 large shavings of parmesan cheese (use a vegetable peeler), or another salty, hard cheese

Dressing

1/4 cup pomegranate juice from half a pomegranate*
1/8 cup champagne vinegar
1/2 cup olive oil
Salt and pepper to taste

* To squeeze, cut the pomegranate in half and squeeze like a lemon over the measuring cup. Be careful — pomegranate juice stains.

Combine the pomegranate juice, vinegar, olive oil and salt and pepper in a sealed container. Shake vigorously until well combined.

Make an even bed of arugula on a platter. Top here and there with chicken slices. Follow with a ring of Vidalia onions atop the chicken slices. Next scatter the mango. Sprinkle the pomegranate seeds all over, and follow with a leaf of cilantro every few inches. Drizzle 2 to 3 tablespoons of dressing over the salad and finish it off with parmesan shavings.