Chicken, pomegranate and spinach salad
Why not having a colorful, healthy and tasty salad. With marinated chicken to increase the flavor and scattered with ruby pomegranate nuggets, this dish is energetic in color and taste.
Dietary restrictions
For the marinade:
- 2 tbsp freshly squeezed lemon juice
- 1 tsp fresh oregano, chopped
- 1 tsp garlic, crushed
- Pinch of salt and pepper to taste
For the salad:
- 6oz baby spinach 4 chicken breasts Handful of pomegranate arils
- 1/2 red onion, thinly sliced
- 1 avocado, chopped
For the dressing
- 1 tbsp balsamic vinegar
- 1 tsp raw honey
- 2 tbsp extra virgin olive oil
- Salt and pepper, to taste
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.
Place a ridged grill pan on medium-high heat and grill the chicken for about 5 minutes per side, turning once, until cooked through.
Whilst the chicken is cooking, combine the spinach, pomegranate arils, red onion and avocado in a big salad bowl.
Once the chicken is cooked, transfer to a chopping board, slice and mix in with the salad.
In a separate bowl, combine the balsamic vinegar, raw honey, extra virgin olive oil and salt and pepper and drizzle over the salad. Pour the dressing and mix the salad. Serve in a bowl.