Winter Spa Salad with Lemon Chicken

By ezunich

Ingredients

• 1 lb. boneless skinless chicken breasts
• 2 cara cara oranges, peeled and cut into pieces
• 1 avocado, cut into slices
• 1/2 cup pomegranate arils
• 2 cups spinach, torn or cut into small pieces
• 1 14-ounce can chickpeas, rinsed and drained
• 1 shallot, thinly sliced
• a handful of chopped fresh herbs like parsley or mint
• 1/3 cup olive oil
• 2 tablespoons apple cider vinegar
• juice of one half of a lemon
• 1/2 teaspoon salt
• 3 tablespoons mayonnaise or Greek yogurt
• 1-2 tablespoons champagne vinegar
• 2 teaspoons Dijon mustard, or other grainy mustard
• salt, pepper, and/or honey to taste

Details

Servings 4
Adapted from pinchofyum.com

Preparation

Step 1

Instructions
Whisk marinade ingredients together. Place in a bowl with the chicken, cover and refrigerate for 30 minutes (while prepping other stuff) or as long as 2 hours.
Whisk the dressing ingredients together.
Heat the oil in a pan or pre-heat a griddle. Discard extra marinade from chicken and grill the chicken pieces until cooked through. Let stand for a few minutes to cool before cutting.
Toss all other salad ingredients, including chicken, together with the dressing! Season with additional salt and pepper and maybe a drizzle of good olive oil. Easy peasy.

Instructions