High-Protein Spinach Pomegranate Chicken Salad
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: High-Protein
Ingredients
Scale
- 2 medium boneless, skinless chicken breasts
- 4 cups fresh organic baby spinach
- 1/2 cup fresh pomegranate seeds (arils)
- 1/4 cup toasted walnuts or pecans
- 2 tablespoons crumbled feta cheese
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Season the chicken breasts with salt and black pepper. Heat a small amount of oil in a skillet over medium heat and cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before slicing it into thin strips.
- In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, honey, and Dijon mustard. Continue whisking until the dressing is emulsified and smooth. Season with a pinch of salt and pepper according to your preference.
- Place the baby spinach in a large mixing bowl. Drizzle half of the prepared balsamic dressing over the spinach and toss gently to ensure the leaves are lightly coated.
- Add the sliced chicken, pomegranate seeds, and toasted walnuts to the bowl with the spinach. Toss one more time very gently to combine the ingredients without bruising the spinach leaves.
- Divide the salad into two serving bowls. Sprinkle the crumbled feta cheese over the top of each portion. Drizzle the remaining dressing over the salads and serve immediately while the chicken is still warm or slightly cooled.