Chicken, pomegranate and spinach salad

$ 25.00
4 servings
Spicy Level:

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.