Winter Spa Salad with Lemon Chicken
Total Time: 45 minutes
Yield: 4
Ingredients:
For the Salad:
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
For the Chicken Marinade:
1/3 cup olive oil
2 tablespoons apple cider vinegar
juice of one-half of a lemon
1/2 teaspoon salt
For the Dressing:
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
Directions:
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 preheat a griddle. Discard extra marinade from chicken and grill the chicken pieces until cooked through. Let it 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.
Notes:
If going sugar-free is important to you, make sure to look for a sugar-free mustard.
The dressing, especially if you use the Greek yogurt, can be really tangy. You can offset this by using less vinegar or mustard or adding more sweetness with honey to taste.
Recipe courtesy of Pinch of Yum.com
