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Panko Crusted Chicken Salad with Pomegranate Balsamic Dressing: Main Image

Quick Facts

Nutrition Facts

Calories 830
  Calories from Fat 536 (65%)
(93%)Total Fat 61g
(86%)Saturated Fat 17g
Polyunsaturated Fat 6g
Monounsaturated Fat 34g
(76%)Cholesterol 227mg
(49%)Sodium 1176mg
(19%)Potassium 682mg
Total Carbohydrate 51g
(10%)Dietary Fiber 3g
Sugars 32g
Sugar Alcohols 0g
(48%)Protein 24g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Related Recipes

Panko Crusted Chicken Salad with Pomegranate Balsamic Dressing


  • 4 boneless, skinless chicken breast halves

  • 1 tsp salt

  • 1/2 tsp pepper

  • 3 eggs, beaten

  • 1 1/2 Tbs water

  • 3 cups panko

  • 4 Tbs butter

  • 3 Tbs olive oil, divided

  • 4 cups arugula, washed and dried

  • 3 oz feta cheese, crumbled

  • Caramelized Fruit (recipe follows):2 firm plums

  • 2 firm peaches

  • 1 tsp olive oil

  • Pomegranate Balsamic Dressing (recipe follows):3/4 cup pomegranate juice

  • 1/4 cup balsamic vinegar

  • 2 Tbs honey

  • 3 Tbs orange juice

  • 1/2 cup olive oil

Sweet pomegranate dressing and caramelized stone fruits bring a bit of elegance to the breaded chicken breasts.


  • Place chicken between 2 sheets plastic wrap and pound to ½ inch thickness. Sprinkle breasts with salt and pepper.
  • In deep dish, place eggs and stir in water. In another dish, place panko. Dredge each chicken breast in egg wash, let excess drip off and then place in panko. Coat both sides of chicken with panko and press so panko adheres.
  • In sauté pan over medium high heat, place butter and olive oil. Add chicken and cook about 10 minutes, turning once. Chicken should register 165° F on an instant read thermometer. Remove chicken from pan and cut into slices.
  • On each of 4 serving plates, place arugula and top with chicken. Add caramelized fruit and feta. Drizzle with pomegranate balsamic dressing.
  • Caramelized Fruit:Cut 2 firm plums and 2 firm peaches into halves to remove pits. (If fresh fruit is unavailable, frozen may be used.) Cut pitted fruit into 6 wedges.
  • In saucepan over medium heat, place 1 teaspoon olive oil. Add fruit and cook 4 minutes on each side, just until fruit starts to turn brown and caramelize. Remove from heat and set aside.
  • Pomegranate Balsamic Dressing:In small saucepan over medium heat, place ¾ cup pomegranate juice and ¼ cup balsamic vinegar. Cook about 20 minutes, stirring often, until syrupy. Stir in 2 tablespoons honey and 3 tablespoons orange juice and simmer about 5 minutes. Remove from heat and whisk in ½ cup olive oil.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2023.