EZPZ Spinach Pomegranate Salad
Course: Dinner, Lunch, SaladsDifficulty: EasyServingsservings
Prep time
30
minutesCooking time
9
minutesIngredients
- 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!
