Chicken & Spinach Pomegranate Salad
1 pound chicken breasts
1 tablespoon Drizzle Extra Virgin Olive Oil
1 tablespoon lemon juice
1 tablespoon fresh rosemary chopped finely
1 tablespoon fresh thyme chopped
1 tablespoons fresh sage chopped
Salt to taste
Prepare the chicken by marinating it in a bowl with olive oil, lemon juice, salt and herbs. Marinate for at least 30 minutes.
Grill the chicken on a grill pan, about 8 minutes per side, until browned and cooked through. Slice chicken.
Dressing
1/4 cup Drizzle Extra Virgin Olive Oil
4 tablespoons Drizzle Pomegranate Dark Balsamic
Freshly squeezed juice of 1 orange
1 teaspoon dijon mustard
salt and pepper to taste
Whisk together all vinaigrette ingredients until well blended.
Spinach Salad
8-9 ounces baby spinach
3/4 cup pomegranate arils
1/4-1/2 cup (30-60g) feta cheese
candied pecans
Toss together all salad ingredients – add chicken and serve.
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