Winter Spa Salad
with Lemon Chicken
Yields 4
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
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
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.