A fresh, vibrant salad with grilled herb-marinated chicken, baby spinach, pomegranate arils, feta cheese, and candied pecans, drizzled with a tangy pomegranate vinaigrette.
Ingredients
1 pound chicken breasts
1 tablespoon Extra Virgin Olive Oil
1 tablespoon lemon juice
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh sage, chopped
Salt to taste
Vinaigrette Ingredients
1/4 cup Extra Virgin Olive Oil
4 tablespoons Pomegranate Balsamic Vinegar
Juice of 1 orange
1 teaspoon Dijon mustard
Salt and pepper to taste
Salad Ingredients
8–9 ounces baby spinach
3/4 cup pomegranate arils
1/4–1/2 cup feta cheese (optional)
Candied pecans
Instructions
Prepare the chicken by marinating it in a bowl with olive oil, lemon juice, salt, rosemary, thyme, and sage. Marinate for at least 30 minutes.
Grill the chicken on a grill pan, about 8 minutes per side, until browned and cooked through. Slice the chicken.
Whisk together all vinaigrette ingredients until well blended.
Toss together spinach, pomegranate arils, feta, and candied pecans. Add sliced chicken on top and drizzle with vinaigrette.
