Roast Chicken Salad With Arugula And Pomegranate Seeds

• 2 boneless, skinless chicken breasts
• 2 teaspoons olive oil
• salt and pepper to taste
• 2 tablespoons white wine vinegar
• 1 tablespoon non-fat plain yogurt
• 2 tablespoons whole-grain Dijon mustard
• 1/4 teaspoon maple syrup
• dash of cinnamon
• 1/2 cup pomegranate seeds
• 2/3 cup packed arugula

1. Preheat oven to 425 u0b0F. Rub chicken breasts with olive oil and sprinkle with salt and pepper. Place breasts in a foil-lined baking dish or roasting pan and bake for 10 minutes. Reduce the heat to 400u0b0F and bake for another 15 to 20 minutes, until the juices run clear.
2. Preheat oven to 425 u0b0F. Rub chicken breasts with olive oil and sprinkle with salt and pepper. Place breasts in a foil-lined baking dish or roasting pan and bake for 10 minutes. Reduce the heat to 400u0b0F and bake for another 15 to 20 minutes, until the juices run clear.
3. Once chicken is cool, chop or shred into bite-sized pieces. Add the vinegar mixture to the chicken and stir well so that the chicken pieces are evenly coated. Stir in pomegranate seeds and arugula. Season again with salt and pepper to taste.

chicken breasts, olive oil, salt, white wine vinegar, nonfat plain yogurt, wholegrain, maple syrup, cinnamon, pomegranate seeds, arugula

Taken from food52.com/recipes/35439-roast-chicken-salad-with-arugula-and-pomegranate-seeds (may not work)