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Salad with spinach, pomegranate, and grilled chicken, tossed in vinaigrette made with Under the Olive Tree's Picual Extra Virgin Olive Oil.

Chicken & Spinach Pomegranate Salad

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Herb-marinated grilled chicken meets a vibrant spinach salad in this one — Picual Extra Virgin Olive Oil anchors both the marinade and a bright pomegranate vinaigrette, finished with pomegranate arils, feta, and candied pecans. A well-balanced dinner that’s just as good for entertaining as it is on a weeknight.

Ingredients

For the Chicken:

  • 1 pound chicken breasts
  • 1 tablespoon Picual Olive Oil
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh rosemary chopped finely
  • 1 tablespoon fresh thyme chopped
  • 1 tablespoons fresh sage chopped
  • Salt to taste

For the Vinaigrette:

1/4 cup (60ml) Picual Olive Oil
4 tablespoons Pomegranate Balsamic vinegar
Freshly squeezed orange juice – 1 Orange
1 teaspoon dijon mustard
salt and pepper to taste

For the Spinach Salad:

8-9 ounces baby spinach
3/4 cup pomegranate arils
1/4-1/2 cup (30-60g) feta cheese

Optional: candied pecans

Instructions

For the Chicken:

  1. Prepare the chicken by marinating it in a bowl with olive oil, lemon juice, salt and herbs. Marinate for at least 30 minutes.
  2. Grill the chicken on a grill pan, about 8 minutes per side, until browned and cooked through. Slice chicken.

For the Vinaigrette:

  1. Whisk together all vinaigrette ingredients until well blended.

For the Spinach Salad:

  1. Toss together all salad ingredients – add chicken and serve.