Chicken & Spinach Pomegranate Salad
with Extra Virgin Olive Oil & Pomegranate Balsamic
Ingredients:
Chicken:
- 1 lb chicken breasts
- 1 Tbsp Extra Virgin Olive Oil
- 1 Tbsp lemon juice
- 1 Tbsp fresh rosemary, finely chopped
- 1 Tbsp fresh thyme, chopped
- 1 Tbsp fresh sage, chopped
- Salt, to taste
Vinaigrette:
- 1/4 cup Extra Virgin Olive Oil
- 4 Tbsp Pomegranate Balsamic Vinegar
- Fresh squeezed orange juice (from 1 Orange)
- 1 tsp dijon mustard (try Cian's Medium Mustard)
- salt and pepper, to taste
Salad:
- 8-9 oz baby spinach
- 3/4 cup pomegranate arils
- 1/4-1/2 cup feta cheese (optional)
- candied pecans
Directions:
Marinate chicken in bowl with olive oil, lemon juice, salt, and herbs at least 30 minutes. Grill chicken about 8 minutes per side, until browned and cooked through. Slice.
Whisk together vinaigrette ingredients until well blended
Toss together salad ingredients and vinaigrette, add chicken and serve.
