Chicken Spinach Pomegranate Salad

LOW CARB • HIGH PROTEIN

Treat yourself to this lavish salad, rich in colourful ingredients including calcium-packed spinach for strengthening your bones and lean, marinated chicken to pump up your protein intake!

Yield: 3 servings

Cook Time: 15 minutes

Ingredients:

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
  • ½ 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

Directions:

  1. 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.
  2. Place a ridged grill pan on medium-high heat and grill the chicken for about 5 minutes per side, turning once, until cooked through.
  3. Whilst the chicken is cooking, combine the spinach, pomegranate arils, red onion and avocado in a big salad bowl.
  4. Once the chicken is cooked, transfer to a chopping board, slice and mix in with the salad.
  5. In a separate bowl, combine the balsamic vinegar, raw honey, extra virgin olive oil and salt and pepper and drizzle over the salad
  6. Finally, serve and enjoy! 

Recipe by: Filmore & Union

 

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