Chicken, Spinach, Pomegranate and Feta Salad

Chicken, Spinach, Pomegranate and Feta Salad

Here’s another one of my go to chicken salads. I love this salad because of the flavours are incredible. Sweet pomegranates, salty feta cheese, crunch almonds ( or pine nuts) and crispy spinach! I bring this year round salad to to almost every Christmas party without the chicken ( the red and green colours really work) and then will add some refreshing avocados in the summer. If you’re not that hungry then skip the chicken, the nuts and feta cheese will give you a healthy dose of protein.
Course: chicken, Lunch, Salads

Ingredients

  • 2 chicken breasts
  • 6 cups baby spinach
  • 1 pomegranate
  • 1/4 cup toasted almond slivers I also use pine nuts but they can be pricey
  • 1/2 cup crumbled feta cheese
  • 1/3 cup olive oil
  • 2 tbsp. maple syrup
  • 1 tsp. Dijon mustard
  • 1/2 tsp. oregano
  • salt and pepper to taste

Instructions

  • To prepare the chicken breasts, heat the coconut oil on medium heat.
  • Cook the chicken breast for about 6 minutes per side.
  • Sprinkle both sides of the chicken with salt and ground black pepper.
  • Preheat the skillet over medium-high high heat until hot.
  • Place the chicken in the skillet. Do not cover.
  • Reduce heat and cook until meat is no longer pink ( @ 6 minutes per side).
  • Remove from heat and let cool. Cut into cubes when cool.

Dressing

  • To prepare dressing, mix together oil, maple syrup, mustard, oregano, salt and pepper.
  • In a large bowl, add spinach and then layer on chicken, pomegranate, feta and nuts and then sprinkle dressing on top.
Tried this recipe?Let us know how it was!
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