EZPZ Spinach Pomegranate Salad

EZPZ Spinach Pomegranate Salad

Recipe by Courtney DayCourse: Dinner, Lunch, SaladsDifficulty: Easy
Servingsservings
Prep time

30

minutes
Cooking time

9

minutes

Ingredients

  • Chicken
  • 1 Tbsp AOOC Oro Bailen Picual Olive Oil (or EVOO of your choice)

  • 1 pound chicken breasts (or your choice protein)

  • 1 Tbsp lemon juice

  • 1 Tbsp fresh rosemary, finely chopped

  • 1 Tbsp fresh thyme, chopped

  • 1 Tbsp fresh sage, chopped

  • salt, to taste

  • Vinaigrette
  • 1/4 cup AOOC Oro Bailen Picual Olive Oil (or EVOO of your choice)

  • 4 Tbsp AOOC Pomegranate Balsamic

  • fresh squeezed juice from 1 orange

  • 1 tsp dijon mustard

  • Spinach Salad
  • 8-9 oz baby spinach

  • 3/4 cup pomegranate arils

  • 1/4-1/2 cup feta cheese

  • *optional- candied pecans

Directions

  • Prepare 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 (or other), about 8 minutes per side, until browned and cooked through, Slice chicken.
  • In small bowl, whisk together vinegar ingredients: olive oil, balsamic, fresh squeezed orange juice, mustard, and salt and pepper.
  • Toss together salad with vinaigrette. Add chicken and serve!

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