1/4cupdried cherriesomit for Whole30 or find fruit-sweetened…read labels
In a large plastic ziptop bag, combine the chicken breast, lemon zest, rosemary, lemon juice, olive oil, salt and pepper. Press the air out of the bag and seal.
Use a meat pounder or rolling pin to flatten the chicken breast into one even thickness.
Let the chicken marinate for at 30 minutes for best results but you can cook it right away if needed.
Heat a cast iron skillet over medium-high heat and add about 1 tablespoon oil.
Cook the chicken for 4-5 minutes per side or until completely cooked through. You might need to do this in two batches if the chicken won’t fit in your skillet.
Let the meat rest for at least 5 minutes before slicing.
While the meat is resting, put the greens in a large bowl. If you’re going to eat the whole salad at once, you can add the salad dressing and toss to coat the greens. Start with a little dressing and go up from there depending on how much you like.
Once the chicken has rested, slice it and arrange it on top of the salad. Add the avocado slices. Sprinkle on the pomegranate arils, sliced almonds, and dried cherries.