Chicken & Pomegranate Spinach Salad
Average of 4.8 stars (28 reviews)
EASY
SERVINGS
MINUTES
Treat yourself to this week’s lavish salad, rich in colourful ingredients including calcium-packed spinach for strengthening your bones and lean, marinated chicken to pump up your protein intake.
INGREDIENTS
For the marinade:
- 2 tbsp squeezed lemon juice
- 1 tsp fresh oregano, chopped
- 1 tsp garlic, crushed
For the salad:
- 6 oz baby spinach
- 3–4 chicken breasts
- 1 cup red onion, thinly sliced
- 1 cupavocado, chopped
- Handful of pomegranate arils
For the dressing:
- 1 tbsp balsamic vinegar
- 1 tsp raw honey
- 2 tbsp extra virgin olive oil
- Salt and pepper, to taste
METHOD
- 1. Combine the marinade ingredients and generously coat the chicken on both sides. Leave it in the fridge for a minimum of two hours, but longer if you can.
- 2. Place a ridged grill pan on medium-high heat and grill the chicken for about 5 minutes per side, turning once, until cooked through.
- 3. While the chicken is cooking, combine the spinach, pomegranate arils, red onion and avocado in a big bowl.
- 4. Once the chicken is cooked, transfer to a chopping board, slice and mix in with the salad.
- 5. In a separate bowl, combine the balsamic vinegar, raw honey, extra virgin olive oil and salt and pepper and drizzle over the salad. Enjoy!
NUTRITIONAL FACTS
Calories 440, Carbohydrates 7g, Fat 33g, Protein 27g, Saturated Fat 10g, Sodium 399mg, Fiber 1g
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RECENT REVIEWS
Average rating of 4.8 stars (28 reviews)
5
“You need to make this. Oh my goodness. My husband and I both decided it was the best salad we had ever had. We added crumbled hard boiled eggs to it, and made extra dressing by cooking a whole pack of bacon — SO GOOD!”
– Kathleen D.
4
“Relatively easy and quick to make but the dressing ratio is off. I drizzled extra balsamic on top but it was still a bit dry. Try it with the gorgonzola addition. Adds a bit of saltiness to the otherwise sweet reduction.”
– Brandon M.
5
“Divine! First, I thought would be quite bland just row spinach and chicken, but was surprised and amazed at the combination of flavours at work. It's definitely a keeper for those gloomy rainy October evenings.”
– Mary G.
