Chicken Spinach Salad with Pomegranate
A delightful light tasty dish, that can be served as a main course or as a side dish to compliment any meal. One of our great outdoors salads.
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine American
- 1 cup pomegranate juice
- 1/2 tsp lemon zest
- 1/4 cup vegetable oil
- 3 tbsp olive oil extra virgin
- 10 tsp black pepper ground
- 9 oz baby spinach
- 1 cup red onion sliced or diced
- 2 cups chicken breast split by hand
- 1 cup figs dried, cut into a small dice
- 1 cup pomegranate seeds
Put pomegranate juice and lemon zeste into a smallepan. Over high heat, bring to a boil and reduce to about 1/4 cup. Remove from heat and let cool.
Whisking constantly, slowly pour the two oils into the reduced pomegranate juice. Add salt and pepper. Reserve. 3. Combine in a large bowl the baby spinach, red onion, chicken breast and dried fig. Add the pomegranate vinaigrette and toss.
Divide the salad onto 4 dishes or bowls. Top with pomegranate seeds and serve.